• Skip to main content
  • Skip to primary sidebar

Norecipes - Elevating Everyday Meals

menu icon
go to homepage
  • Recipes
  • Cuisine
  • Ingredient
  • Type
  • Start Here
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cuisine
    • Ingredient
    • Type
    • Start Here
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » American

    Updated: Feb 25, 2023 by Marc · 11 Comments

    How to Shell Crab Legs

    Let the Crab Ninja show you how easy it is to shell crab legs and crab claws in this video. Plus a sake steamed crab recipe.
    Recipe Pin

    After a week preparing several 120 quart vats of Snow Crab congee at a restaurant, I've become a bit of an expert at shelling crab. That's why it was a little ironic that Alaska Seafood, offered to send me a few cases of wild salmon, black cod and Snow Crab to try out. Alaska Seafood is not a store, or even a brand you can look for. The only thing they're selling is a promise that the seafood from Alaska is wild, sustainable and healthy. If the quality of the seafood I received is any indicator it looks like they're doing a pretty good job managing the fisheries up there.

    To be honest, I was excited about the salmon and the black cod, but given the fact that crab legs were making cameos in my dreams, I wasn't sure how much I wanted the crab. Of course when the box showed up with a bag full of gorgeous legs, I promptly gave myself a mental flogging for even having such thoughts. Not only were they delicious, it gave me a chance pass on my hard-earned technique to all of you, so that if you ever find yourself having to crack hundreds of crab legs, you'll be well prepared!

    Like any new critter you're going to dissect, it helps to first know a bit about a crab's anatomy. We all know that crab are held together by an hard shell, but did you know that the exoskeleton attaches to transparent strips of cartilage that run down the center of the leg muscles holding the meat in place? Without these attachments, the meat would float around freely in the exoskeleton. Not so good for the crab, but perfect for someone trying to get its meat out of the shell.

    As it turns out, if you crack the joints of the lower legs in the right direction, the meat clings to the cartilage enough that you can remove the meat from the shell still attached to the cartilage. For the upper parts of the legs, the meat doesn't come with the cartilage, but once you've removed it, it's simply a matter of making a hole big enough for the meat to fall out of. This is the basis for my whole technique.

    The tricky part is knowing which direction to split the joints to remove the cartilage. Generally I've found that by splitting the joints downwards with the white part of the leg facing up you have a pretty good chance of getting the cartilage out of the legs.

    Once you have the leg segmented, recover the bits of meat clinging to the cartilage, and then cut the end off of each segment of leg that still contains meat. You can also use the back of a knife like in the video, but be very sure you're using the blunt side, otherwise you'll end up trimming more than the end of the crab off! Now you should be able to hold the segment vertically in one hand and give it a few firm taps on your other forearm to eject the meat from its shell.

    For the claws, the anatomy may be a little different, but the principles remain the same. There's no cartilage at the joint for step 1, so just break this. For steps 2 and 3, the joints have cartilage, so break downwards with the white part facing up. Then break the mobile side of the claw off (step 4) and pull the cartilage out of the claw. Then you can crack the two claw segments with the back of a knife and pull the meat out. For the upper segment you've already removed the cartilage, so you can use the same technique as the upper leg, cutting an opening large enough to allow the meat to drop out (step 6)

    Just in case the diagrams aren't enough, my alter-ego Crab Ninja has prepared a video for you showing the full technique for both the claw and the leg.

    My favorite way to have Snow Crab legs is to steam them in sake. It's easy, and infuses the meat with a wonderful nutty aroma while making the meat warm and fluffy. If you don't have sake, you can use wine, whiskey or water with some lemon zest in it. Basically the idea is to gently heat the crab using aromatic steam.

    📖 Recipe

    How to Shell Crab Legs

    4.15 from 7 votes
    Print Pin Discuss
    Cook Time 6 minutes mins
    Total Time 6 minutes mins
    Yield 2 servings

    Units

    Ingredients 

    • 10 snow crab legs
    • ¼ cup sake

    Instructions

    • Add the snow crab legs and sake to a large pot and cover with a tight fitting lid.
    • Turn the heat onto high and bring to a boil.
    • Turn the heat down to medium low and steam until the crab is warmed through (2-3 minutes).
    Recipes in your inboxDon't miss out SIGN UP!

    Nutrition

    Calories 89kcalCarbohydrates 3gProtein 2gFat 1gSaturated Fat 1gCholesterol 4mgSodium 85mg

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Ari says

      November 03, 2013 at 3:12 pm

      After eating plate after plate after plate of these at my local casino, this is exactly how I do it as well! 🙂 It's nice to be confirmed that I'm doing it right.

      Reply
    2. gaswoman says

      November 04, 2013 at 8:24 am

      11/04/13 Thanks for the video "How to" for snow crab legs. I always avoided eating them in public but I can neatly repeat what you taught. Thanks whole bunches!

      Reply
    3. CJ at Food Stories says

      November 07, 2013 at 8:07 pm

      Hope you don’t mind – I love this unique instructional post & photo so I added it to my food photo site (Food Foto Gallery) for all to see. Attribution was given to you and I hope that you gain a few new visitors, as well.

      Reply
    4. CJ at Food Stories says

      November 08, 2013 at 12:07 am

      Hope you don’t mind – I love this unique instructional post & photo so I added it to my food photo site (Food Foto Gallery) for all to see. Attribution was given to you and I hope that you gain a few new visitors, as well.

      Reply
    5. Patty DeVore says

      August 26, 2019 at 8:08 am

      Where is the video?

      Reply
      • Marc Matsumoto says

        August 26, 2019 at 2:21 pm

        Sorry about that, it looks like the link got dropped during one of our moves over the years. It should be fixed now.

        Reply
    6. Patty DeVore says

      August 26, 2019 at 2:29 pm

      Thank you for restoring the video! I tried your method and it works. Thanks.

      Reply
      • Marc Matsumoto says

        August 28, 2019 at 4:50 pm

        Glad to hear it!

        Reply
    7. Zahria Richemond says

      March 08, 2020 at 4:03 am

      Awesome

      Reply
    8. Robert says

      February 19, 2023 at 2:22 pm

      Linked Video is currently set private. Please make it available.

      Reply
      • Marc Matsumoto says

        February 19, 2023 at 2:30 pm

        Hi Robert, sorry about that, it should be viewable now.

        Reply

    Primary Sidebar

    Hi, I'm Marc Matsumoto, a retired chef living in Tokyo, and I founded No Recipes to empower home cooks of all levels by sharing essential techniques and my kitchen secrets.

    Start Here →

    Trending Recipes

    • This easy homemade poke bowl is topped with Shoyu Poke and various colorful vegetables and comes together in about 10 minutes.
      Poke Bowl
    • Edamame
    • Experience the irresistible allure of my butter chicken recipe, showcasing tender chicken pieces swimming in a luxuriously smooth and flavorsome sauce.
      Butter Chicken
    • A glossy mirrorlike shine is the hallmark of any great Japanese chicken teriyaki, and this one comes together from just 4 simple ingredients.
      Authentic Chicken Teriyaki
    • A staple of Chinese-American take-out joints, this Chicken Chow Mein recipe is an easy and delicious one-pan meal.
      Chicken Chow Mein
    • Kung Pao Chicken

    Trending Categories

    • Japanese (Modern)
    • Japanese (Traditional)
    • Japanese (Chinese)
    • Stir Fry
    • Easy Weeknight
    • Rice

    Hi, I'm Marc Matsumoto, a retired chef living in Tokyo, and I founded No Recipes to empower home cooks of all levels by sharing essential techniques and my kitchen secrets.

    Start Here →

    Trending Recipes

    • This easy homemade poke bowl is topped with Shoyu Poke and various colorful vegetables and comes together in about 10 minutes.
      Poke Bowl
    • Edamame
    • Experience the irresistible allure of my butter chicken recipe, showcasing tender chicken pieces swimming in a luxuriously smooth and flavorsome sauce.
      Butter Chicken
    • A glossy mirrorlike shine is the hallmark of any great Japanese chicken teriyaki, and this one comes together from just 4 simple ingredients.
      Authentic Chicken Teriyaki
    • A staple of Chinese-American take-out joints, this Chicken Chow Mein recipe is an easy and delicious one-pan meal.
      Chicken Chow Mein
    • Kung Pao Chicken

    Trending Categories

    • Japanese (Modern)
    • Japanese (Traditional)
    • Japanese (Chinese)
    • Stir Fry
    • Easy Weeknight
    • Rice

    Footer

    About

    • About
    • Help Me
    • Hire Me
    • Photography
    • FAQs

    Connect

    • Email Updates
    • Contact

    Legal

    • Privacy Policy
    • Cookie Policy

    Copyright © 2023 Marc Matsumoto. All rights reserved