Food Republic spoke with chef and recipe expert Dennis Littley about the best way to prepare and cook frozen crab legs so ...

Our no-fail cooking methods walk you through the four ... with some body meat attached to a few legs and claws. The crab is most often sold pre-cooked and frozen, so you can thaw it by placing ...

When it starts to foam, add the garlic, orange zest and juice and rosemary and cook for 1 minute. Add the cooked crab claws and spring onions. Warm everything through the butter and season.

Crack the crab claws to expose most of the flesh and remove ... Repeat with the rest of the wrappers to make 12 ravioli. Cook the ravioli in a large pan of boiling salted water for 1–2 minutes ...

Following is a transcript of the video. Narrator: Stone crab claws are one of the priciest seafoods you can buy. And depending on their size, a pound of claws at a restaurant can cost as much as $70.

You can buy a crab live and boil it yourself; alternatively ... It reaches 20-25cm/8-10in across and has heavy front claws with almost-black pincers, a rusty-red or brown shell, and red hairy ...

For safety make sure its claws are restricted by elastic bands. I prefer to steam whole crab rather than boil it. More delicate cooking produces better results. When picking the crab meat ...

I think it is safe to say that of the seafood varieties available to the Louisiana cook, crab holds first place by a mile.