Using the Instant Pot to make crab legs is super quick and easy! This inventive, hassle-free seafood dinner can be made at home in minutes with just three ingredients!
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Crab legs are the ultimate “indulge” food! They are perfect for special occasions like anniversaries, birthdays and Valentine’s Day.
Maybe you’re used to ordering them at restaurants, but have you ever tried cooking them at home? Don’t be intimidated, they are one of the simplest things you could make, practically foolproof! And you don’t need many ingredients: just crab legs, water and butter.
If you just can’t get enough crab like us, be sure to check out our other recipes like our Hot Nashville Soft Shell Crab and Crab Corn Chowder with Mini Old Bay Chips!
ingredients
- Crab legs – You can use any type of crab legs: snow crab and king crab are the most popular.
- Butter – I recommend melting the salted butter to dip the cooked crab legs in.
- Lemon – A squeeze of fresh lemon really livens up the butter, but it’s totally optional.
How do you cook crab legs in a pressure cooker?
Cooking crab legs in the pressure cooker is really simple. Simply add a cup of water to the pot, then add the trivet and arrange the crab legs on top. It’s okay to stack them. Put the lid on, lock it in place, then set the vent to “sealed.”
How long you cook crab legs in the pressure cooker will depend on the type of crab legs you are using. Snow crab legs cook for 2 minutes, while larger king crab legs cook for 4 minutes. The cooking time will remain the same whether the crab legs are fresh or frozen.
Suggestions
- If you have very large crab legs, thaw them before trying to put them in your Instant Pot. This way you can easily bend the legs to fit.
- Worried that your house smells like seafood? Set up your Instant Pot for outdoor cooking and release the steam out there.
- Want a more flavorful dipping sauce? Add 1 teaspoon Old Bay to the butter.
- When you’re ready to eat, use a crab crackers to crack the shells or use a pair of sharp knives kitchen scissors to cut the side of the shell and expose the meat.
Frequent questions
Which crab legs are best?
King crab legs are generally considered superior. They have thick pieces of juicy meat. They are also the most expensive crab legs, usually costing $25-$35/lb. If you’re on a budget, go for snow crab legs which cost around $10/lb.
Can they be heated?
Yes, you can reheat crab legs. The best way is to steam them again for a few minutes in the IP.
Can they be refrozen?
It is not ideal to refreeze crab legs. When produced commercially, they are quickly frozen preserving the integrity of the meat. Your home freezer will freeze the meat slowly, which could cause ice crystals to form and spoil the crabmeat.
If you plan to refreeze crab legs, make sure they were safely thawed in the refrigerator the first time. Crab legs that have been thawed by sitting at room temperature or running under water are not safe to refreeze.
How much per person?
If served as a main course, 1 pound of crab legs is a serving for one person. If you’re making surf and turf or serving them as an appetizer, you can plan on 1/2 pound per person.
How long will crab legs last in the refrigerator and freezer?
Cooked crab legs will do well if stored in the refrigerator in an airtight container for 3-4 days. They can be stored in the freezer for up to 6 months.
Crab Leg Dinner Sides
More Instant Pot recipes
Instant Pot Crab Legs
Steamed crab legs in the Instant Pot pressure cooker.
Print recipe
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Instructions
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Put water in the bottom of your Instant Pot. Add the trivet, then place the crab legs on top. Seal the lid and make sure the vent is set to “sealing.”
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Cook the crab legs at high pressure. 4 minutes for king crab legs, 2 minutes for snow crab.
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Once cooking is complete, perform a quick release. Once the pressure is released, open the Instant Pot and remove the crab legs.
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Melt the butter on the stove or in the microwave. Add a squeeze of lemon, if desired.
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Serve the crab legs with the butter sauce and enjoy!
Nutrition
Serving: 1G, Calories: 350kcal (18%), Protein: 45G (90%), Fat: 20G (31%)
