Vegas Buffet Steamed Crab Legs
Whole snow crab legs steamed until tender and served with drawn butter and lemon, a seafood centerpiece that helped define the extravagance of the Las Vegas buffet during its high-end expansion in the 1990s and 2000s.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Large steamer pot
- •Kitchen shears
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 20
- carbs
- 2
- protein
- 34
- calories
- 320
Instructions
- 1
Pour water into a large pot just below the steamer basket. Bring the water to a boil.
- 2
Add Old Bay seasoning to the boiling water if using.
- 3
Place the crab legs in the steamer basket and cover. Steam for 6-8 minutes until heated through.
- 4
Meanwhile, melt the butter gently in a small saucepan.
- 5
Cut along the length of each shell with kitchen shears for easy opening.
- 6
Set the crab legs on a platter. Serve immediately with warm melted butter and lemon wedges.
Chef's tips
Crab legs are usually already cooked and frozen, so steaming just warms them up. Do not boil them directly in water or the meat will get soggy.
Storage
Refrigerate cooked crab legs up to 2 days.
Reheating
Steam briefly for 3-4 minutes to reheat without drying the meat.
Common mistakes to avoid
- •Steaming the crab legs too long, which makes the meat tough and rubbery
- •Serving cold, solid butter instead of warm melted butter
Serving suggestions
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