The process of applying heat via water vapor to previously frozen, large decapod crustacean appendages is a culinary technique employed to prepare this seafood for consumption. This method aims to thaw and gently cook the crab legs, preserving their delicate flavor and texture.
Proper execution of this culinary method yields tender, succulent meat while minimizing the risk of overcooking, which can result in a rubbery texture. The technique also offers a relatively quick and efficient way to prepare a substantial quantity of seafood, making it a practical choice for both home cooks and professional chefs. Historically, steaming has been favored for its ability to retain moisture within the food, an advantage especially valuable when working with frozen seafood.