Ingredients
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4 4-8 ounce fresh or frozen crab legs
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1 lemon
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¼ cup butter, melted
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1 tablespoon snipped fresh basil or fresh Italian parsley
Directions
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Thaw crab legs, if frozen. Place crab legs in a steamer basket in a 12-inch skillet. If necessary, bend crab legs at joints to fit in steamer basket. Add water to skillet to just below the basket. Bring to boiling. Cover; steam 5 to 6 minutes or until heated through.
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Remove 1/2 tsp. zest and squeeze 1 Tbsp. juice from lemon. Stir together butter, basil, lemon zest, and lemon juice.
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To remove crab meat, twist legs at joints or split shell using kitchen shears. Peel back shell; remove meat. Serve with butter sauce.
Boiled Crab Legs
Thaw crab legs, if frozen. Place crab legs in a large pot of boiling salted water. Return to boiling. Cook, uncovered, 4 to 5 minutes or until heated through.
Nutrition Facts (per serving)
| 157 | Calories |
| 12g | Fat |
| 12g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 157 | |
| % Daily Value * | |
| Total Fat 12g | 15% |
| Saturated Fat 7g | 35% |
| Cholesterol 58mg | 19% |
| Sodium 622mg | 27% |
| Protein 12g | 24% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.