What To Do With Leftover Crab Legs

what to do with leftover crab legs

If you love seafood, then there is no doubt that you have had to deal with leftover crab legs at some point.

They are delicious, but it’s not always easy to figure out what to do with leftover crab legs. Sometimes it can be difficult to come up with new ways of cooking them or dishes to serve them in. This article will provide some tips for how best to store and reheat your leftover crab legs so that they taste just as good the next time around!

How to store leftover crab legs

When you have leftover crab legs, the best way to store them is to put them in a sealed container and put them in the fridge. This will help to keep them fresh and delicious.

If you’re not going to eat the crab legs within a day or two, you can freeze them. Just put them in a sealed container and freeze them. When you’re ready to eat them, just thaw them out and enjoy!

How to reheat leftover crab legs

Reheating leftover crab legs is easy. You can either put them in the microwave or in the oven.

If you want to reheat them in the microwave, place them on a microwavable plate and cover them with wax paper. Microwave them on high for one to two minutes, or until they’re hot.

If you want to reheat them in the oven, preheat your oven to 350 degrees Fahrenheit. Place the crab legs on a baking sheet and bake them for six to eight minutes, or until they’re hot.

leftover crab scramble

Leftover Crab Leg Scramble

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Course: Breakfast
Cuisine: American
Keyword: crab leg breakfast, crab leg eggs, crab leg scramble, crab leg scrambled eggs
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 serving

Ingredients

  • 1 egg
  • 1/4 cup leftover crab leg meat
  • 1 tbsp diced onion
  • 1 tsp diced green pepper
  • Dash of salt
  • Pinch of black pepper
  • 1 tsp butter or margarine

Instructions

  • Beat the egg in a small bowl. Set aside.
  • In a medium skillet, heat the butter or margarine over medium heat until melted.
  • Add the onion and green pepper, and sauté for 3 minutes or until tender.
  • Add the crab meat and sauté for 2 more minutes or until heated through.
  • Add the egg and scramble until cooked.
  • Season with salt and black pepper to taste.
  • Serve immediately.
leftover crab legs hot crab dip

Leftover Crab Legs Hot Crab Dip

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Course: Snack
Cuisine: Leftovers
Keyword: crab dip, hot crab dip, hot crab dip using leftover crab meat, leftover crab legs hot crab dip
Prep Time: 10 minutes
Cook Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 50 minutes

Ingredients

  • 1/2 pound leftover crab leg meat picked over for shells
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon seafood seasoning such as Old Bay
  • 1 small garlic clove minced
  • Dash of hot sauce
  • Freshly ground black pepper
  • 1/4 cup 1/2 stick unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups milk
  • Dash of cayenne pepper

Instructions

  • In a medium bowl, combine the crabmeat, mayonnaise, mustard, seafood seasoning, garlic, hot sauce, and black pepper to taste.
  • Mix well and refrigerate for 30 minutes.
  • In a large saucepan, melt the butter over medium-high heat.
  • Whisk in flour and cook for 2 minutes.
  • Gradually whisk in milk and cook until thickened and bubbling, about 5 minutes; season with cayenne pepper and salt and pepper to taste.
  • Fold crab mixture into white sauce and cook until warmed through, about 5 minutes. Do not boil.
  • Serve hot.

Crab and Asparagus Risotto

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Course: Appetizer, Side Dish
Cuisine: Leftovers
Keyword: asparagus risotto, crab and asparagus risotto, crab risotto
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 4 servings

Ingredients

  • 1 cup Arborio rice
  • 1/2 teaspoon saffron threads
  • Water for cooking the rice
  • 3 cups liquid chicken stock or plain water
  • 5 tablespoons olive oil
  • 2 shallots minced
  • 8 ounces asparagus trimmed and cut into 2-inch lengths
  • 2 tablespoons butter
  • salt and freshly ground black pepper to taste
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 1/4 pound leftover crabmeat picked over for shells and cartilage

Instructions

  • Soak the saffron threads in a little water for 10 minutes.
  • In a large saucepan, cook the rice over medium heat, stirring frequently, until it begins to turn light brown.
  • Add the saffron and water and continue cooking the rice, stirring occasionally, until it is tender and all the liquid has been absorbed, about 20 minutes.
  • Meanwhile, in a large skillet or wok, heat the oil over high heat and stir-fry the shallots until they are golden brown.
  • Add the asparagus and continue cooking for 2 to 3 minutes, or until it is crisp-tender.
  • Add the butter, salt, and pepper and toss to coat.
  • Add the white wine and simmer until it is reduced by half.
  • When the rice is tender, remove from heat, stir in the Parmesan cheese, crabmeat, and asparagus mixture.
  • Serve immediately.
crab cakes using leftover crab legs

Crab Cakes - Using Leftover Crab Legs

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Course: Appetizer
Cuisine: Leftovers
Keyword: crab cakes, crab cakes using leftover crab legs, crab leg crab cakes, leftover crab legs crab cakes
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 servings

Ingredients

  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1/4 cup mayonnaise
  • 1 egg beaten
  • 1 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup bread crumbs
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup milk
  • 1/2 cup leftover crab leg meat

Instructions

  • In a large bowl, combine the onion, celery, mayonnaise, egg, mustard, salt, and pepper. Mix well.
  • Add the bread crumbs and flour and mix well.
  • Add the crabmeat and mix well.
  • Shape mixture into 1/2-inch thick patties.
  • In a large skillet, melt butter over medium heat. Add patties and cook for 2 minutes per side or until golden brown.
  • Serve hot with your favorite dipping sauce.

So, what do you do with those leftover crab legs? You can either store them in the fridge for a day or two, reheat them, or make a quick and easy recipe with them. Crab cakes are a popular option, but there are plenty of other recipes to choose from. The bottom line is that there are plenty of ways to enjoy your leftover crab legs, so don’t let them go to waste!

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