All crab species are low in fat and a good source of protein. Like other marine species, crabs are rich in minerals like selenium and other nutrients. Some crab products that are brine frozen may have higher levels of sodium.
To defrost : Thaw them overnight in your fridge before cooking for moist, tender and juicy crab meat.

You can steam, boiled, oven-baked or even grilled

When steaming pre-cooked crab legs, simply place two cups of water and a tablespoon of salt in a pot and bring it to a boil. Place the crab legs in the pot on a rack over the boiling water. When the water starts to boil again, cover with a lid, and cook for about 5-6 minutes.

To boil crab legs, simply fill a large saucepan half full of cold water and bring to a boil. Add a tablespoon of salt and the seasoning of your choice, if any. When the water begins to boil, add the crab legs and reduce the heat to medium. Allow them to simmer for about six minutes. Take the crab legs out of the water, rinse and they will be ready to eat.

To bake crab legs, preheat your oven to 350 degrees. Place the crab legs in a shallow baking pan in single layers. Place hot water in the pan about 1/8 of an inch deep. Cover the pan with aluminum foil and bake for eight to ten minutes.

Before grilling crab legs you need to brush olive oil on all sides of the crab legs to prevent them from sticking. Then place the crab legs on a hot grill of 300 degrees for about five minutes, turn over and cook for another five minutes until they are heated all the way through. Remove from the grill and serve with butter, lemon or sauce.