My wife is squeamish about crab legs. When large snow crab legs went on sale here I had to sneak out and get a few pounds of them and hide them in the freezer. I waited to make them for lunch while she was at work. These drunken steamed crab legs take almost no time at all to make and came out absolutely delicious. I could’ve easily eaten more of them.
Your Patience Will Be Rewarded
I don’t find crab legs to be a lot of work to eat. You have to take your time. Crack (using a crab cracker of course!) them in the right place and have a little patience. You’ll be rewarded with one of the best flavors ever. I made drawn butter for dipping, which of course takes these drunken steamed crab legs to the next level, and I added a few grilled lemon slices.
Also try my grilled Old Bay crab legs.
Drunken Steamed Crab Legs
Ingredients
For the crab legs
- 3 bottles beer I used Michelob Ultra
- 6 lemons cut in 1/2
- 1 head garlic split in 1/2
- 3 pounds crab legs split (thawed if frozen)
For the drawn butter
- ½ pound unsalted butter
Instructions
For the crab legs
- Place a large stockpot with a steamer insert onto your stovetop.
- Add the beer, 6 lemon halves and the garlic and bring to a boil.
- Add the legs to the steamer and cover and steam for 5 minutes or until the crab legs are done.
- Serve with drawn butter and remaining lemon halves.
For the drawn butter
- Place the butter in a small saucepan and bring to a boil over medium-high heat.
- Boil for 1 minute.
- Remove from heat and let the butter settle. Do no stir.
- Skim off the milk solids from the top.
- Remove drawn butter (taking care to not also get the watery liquid that settles below it) to small ramekins or bowls for serving.
Nutrition
Nutritional values are approximate.
