Crab legs are a familiar sight at restaurants ... as long as your pot is big enough to hold it and the lid still fits securely; if it's not a perfect fit, use aluminum foil underneath the lid ...

accompanied by a tray to separate the water from the crab, and a lid to tightly seal in the steam. With one to two inches of water at the bottom of your pot, turn on the stove until you see water ...

Flowery crab is also known as flower crab ... over simmering water and cover with the lid. Steam for two hours, occasionally checking the water to make sure it doesn’t run dry.

if necessary), cover with the lid and steam for 12 to 15 minutes. Pour off and discard the liquid in the back shells, then scrape the tomalley (crab fat) and roe into a bowl. Rinse out the back ...

Keep lid closed. Make the Old Bay butter ... (Don’t let the garlic brown.) Brush crabs with Old Bay butter and season with salt and pepper. Place crabs on grill, shell-side down.

Add the drained crab meat. A bhuna is meant to be dry, so to remove any excess liquid cook with the lid off over a high heat for 10 minutes. Take off the heat, add the chopped coriander and mix ...

When Lim lifted the lid of a massive iron pot at his restaurant, dozens of boiled snow crabs emerged from a cloud of steam. The crowd of customers gasped in delight, quickly snapping pictures with ...