“One Mistake That Turns $60 of Snow Crab into a Culinary Catastrophe – Can You Guess What It Is?”
I insisted on steaming the crab myself because I have a method where it always comes out perfect.
Here it is:
1. Set the table first, and have small ramekins with melted butter and a bit of lemon juice already in them. You’ll want to eat the crab immediately after it’s cooked because it will cool off fast.
2. Thaw the frozen crab in a large, deep pot in warm water for 30 minutes.
3. Pull out your biggest pot. Put a glass or ceramic bowl upside down at the bottom of the pan. Fill the pan with about 3 inches of water.
