Instant pot method:
To the instant pot, add a cup of water then insert the trivet. Place the crab legs on top of the trivet (you might need to work in batches if you can’t fit all the clusters). Cover with the lid, and pressure cook on high for 2 minutes for fresh/thawed crab legs or 4 minutes for frozen ones.
When the cooking cycle ends, quickly release the steam and remove from the instant pot to serve.
To make the dipping sauce:
- You should plan for around 1 lb of crab legs per person if you’re serving them as a main course. If you’re serving them alongside other mains, or as a starter, ½ lb per person should be enough.
- Leftover crab legs can be stored in an airtight container in the refrigerator for 2–3 days.
Calories: 410kcal | Carbohydrates: 1g | Protein: 42g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 1906mg | Potassium: 485mg | Fiber: 1g | Sugar: 1g | Vitamin A: 818IU | Vitamin C: 18mg | Calcium: 123mg | Iron: 2mg