Crab meat is a sought-after culinary delight by many; the Europeans and American alike, and so is crab-legs. Which best culinary technique can be employed to scoop out the best flavour of crab-legs? How to boil crab-legs? As crab-legs with its tantalizing succulent flavour and soft-texture, can turn out be the ultimate leg of any culinary–sea-food tour.

Unlike crab meat which is brown in colour, the meat from crab-legs, is soft and flesh white in colour. Though the Europeans go for the spider crabs, to popularize the dish, the Alaskan king crab for its long legs and large amount of meat, takes a lion-share of the culinary delight it offers to the natives there.

Before we move on to how to boil crab legs, it’s important to keep in mind as to how to buy crab-legs. You should buy the ones that are frozen or pre-cooked and frozen legs, which ever is preferred by you. As only these two packaged varieties deliver the best flavour and taste when cooked.

So, how to boil crab-legs?

• Take a sauce-pan and fill it up with cold water to half its level.

• Add a tablespoon of sea-salt and seasoning, if you wish and bring it to a boil. Now drop the crab-legs in the boiling water.

• Once the crab-legs are bobbing in the water, reduce the flame slightly. Allow the crab-legs to simmer and remain on heat for 5 – 7 minutes.

• Take out the crab-legs from the water and rinse well.

• The crab-legs taste best when served hot.

Well, of the culinary riddles about crab-legs, this one with quick ‘n’ easy steps on how to boil crab-legs gives you less room to become crabby, and more delight to enjoy a flavoursome dish prepared with a hearty note!

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