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Instant Pot Crab Legs Recipe

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This recipe for Instant Pot Crab Legs is from Tammy's Collection of Recipes Through the Years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound Snow Crab Clusters **3 clusters. Thawed.
1 cup chicken stock **we used better than bouillon instant cubes chicken flavor. You can also use Better Than Bouillon Paste.
2 tbsp Unsalted Butter
1 tsp old bay seasoning **or use shrimp or crab boil.
1 tsp Lemon Pepper
1/2 tsp Ground Black Pepper

For the Butter Sauce
4 tbsp Unsalted Butter
2 tbsp Lemon Juice
Directions:
Directions:
Season stock: Pour chicken stock in the steel insert of the instant pot. Add butter, ground black pepper, lemon pepper & old bay seasoning.

Arrange snow crab legs: Now, place the metal trivet inside the instant pot. Stack the snow crab legs. Make sure not to over fill the pot. 6 thawed snow crab clusters should easily fit in a 6 quart instant pot leaving enough room for steam to circulate.

Pressure Cook: Secure the lid. Seal the valve and PRESSURE COOK on high for 2 mins (thawed crab legs) and 7 mins (frozen crab legs).

Once the cooking cycle is over the instant pot will begin to beep. Perform a quick pressure release by manually moving the valve from the sealing to the venting position.

Open the lid carefully.

Serve with butter sauce: Serve the perfectly steamed wild caught snow crab legs with an amazing butter sauce and lots of lemon wedges. Find the Butter sauce recipe below. And also find how to steam crab legs in the oven and on the stove top in the post above. Enjoy!

How to make Butter Sauce
Butter Sauce: Melt 4 tbsp butter in a microwave safe bowl in the microwave.
Add 2 tbsp lemon juicy (tangy sauce), mix well. Butter sauce is ready!

Also, if using unsalted butter season the sauce with a pinch or two of salt. It really helps open up the great flavor! Enjoy!

 

 

 

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