Steamed Crab Legs - For the Carnivore Diet
Steamed crab legs are one of the simplest high-protein, animal-only meals you can make. Most crab legs are pre-cooked and flash-frozen, so all you need to do is steam them until hot and juicy, then bathe the meat in butter or ghee. No plants, no spices—just clean, briny sweetness and rich fat.
A basic pot with a steamer basket (or a metal trivet) is all you need. An inch of water creates the steam, and a tight lid keeps the heat in so the legs reheat without drying out. If your legs are frozen, steam a couple minutes longer; if thawed, they’re ready very quickly. Melt butter while they steam so it’s hot and ready for dipping.
Serve immediately with melted butter or ghee and a touch of salt to taste. For extra richness, brush the shells with beef tallow right after steaming so it melts into the cracks before you crack them open. Leftovers reheat well: a quick 2–3 minute steam brings them back without overcooking the meat.
Variation: Pressure cooker method—add 1 cup water, place legs on a rack, cook on high pressure for 2 minutes from thawed (3 minutes from frozen), then quick release. Brush with butter and serve.
Ingredients
- 2 lb pre-cooked king or snow crab legs, thawed or frozen
- 4 tbsp unsalted butter or ghee, melted (for dipping and brushing)
- 1 cup water (for steaming)
- 1/2 tsp fine sea salt, to taste (optional)
- 1 tbsp beef tallow, optional for brushing
Instructions
- Set up a steamer: Add about 1 cup water to a large pot (about 1 inch deep). Insert a steamer basket or metal trivet so the crab sits above the water. Cover and bring the water to a rolling boil over high heat.
- Load the pot: Arrange the crab legs on the basket (it’s fine to stack). Sprinkle a pinch of salt if you like.
- Steam: Cover and steam until heated through—6–8 minutes if thawed, 8–10 minutes if frozen. The shells will be very hot and aromatic; the meat should be steaming and firm. If using a thermometer, aim for about 140°F in the thickest section.
- Melt the fat: While the crab steams, melt the butter or ghee. If using tallow, melt it as well.
- Finish and serve: Using tongs, transfer legs to a tray. Brush with butter or tallow, crack the shells with kitchen shears, and serve immediately with the remaining melted butter for dipping. Salt to taste.