Because it is delicate, most crab is cooked either on the boats after it’s caught or at the dock when it’s brought in. Here, the cooked crab is steamed in beer and seasonings, which gives it an irresistible spicy coating. Be sure to crack the crabs so they are easier to eat.
SERVES 4
INGREDIENTS
- Two 12-ounce cans beer
- ½ cup Old Bay seasoning or seafood seasoning, such as Penzeys
- 2 lemons, quartered
- 3 pounds cooked king crab legs and claws, cut to fit the pot and slit with kitchen scissors
- 1 cup (2 sticks) unsalted butter, melted, for dipping
INSTRUCTIONS
- Pour the beer into the pressure cooker and stir in the Old Bay seasoning.
- Squeeze the lemon quarters over the pot and toss them in.
- Stack the crab legs and claws in the pot, spooning some of the beer mixture over them.
- Lock the lid in place and cook at high pressure for 3 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Transfer the crab legs and claws to a large serving bowl.
- Serve with the melted butter for dipping.
