Crab legs, regardless of the variety, are prized for their slightly sweet and moist meat. When selecting frozen crab legs, choose those frozen in the shell because shelled crab meat is more likely to develop a dry texture. Understanding the different things that cause the crab to dry out further helps you avoid dried frozen crab problems.
Freezer Burn
Freezer burn dries out the crab meat, either completely or by leaving behind tough dry spots on only the exposed areas. Improper packaging prior to freezing is the main reason for freezer burn. Heavy-duty freezer bags prevent oxygen from reaching and drying out the crab legs. A wrapping of butcher paper rarely provides a sufficient air barrier, but you can wrap the legs in the paper then seal them in a freezer a bag to minimize the chances of drying. Press as much air out of the bag prior to sealing it so the meat doesn't dry out.
Storage Time
Crab has a relatively short shelf life, even when frozen. While the crab meat won't spoil while frozen, a long storage period causes the flavor to degrade and the meat to eventually dry even if it is properly packaged to prevent freezer burn. The meat in the legs typically experiences no drying if frozen for less than a month. It retains most of its moist properties if used within three months, but some drying may occur the longer it's left in the freezer.
Cooking Concerns
Overcooking the crab legs also results in drying. Even cooking occurs most readily when the legs are thawed or partially thawed in the refrigerator for four to six hours prior to cooking. Do not store the legs refrigerated for more than a day. Frozen crab legs are frequently sold precooked so they only require a short six minutes in a steamer to heat them through, otherwise they begin to dry. They can also be boiled for the same time without drying.
Serving and Storage
It's best to serve cooked frozen crab legs immediately so the meat remains tender and juicy. The longer the time between preparation and serving, the more likely the meat is to dry. Leftover meat must be wrapped in a plastic food wrap and refrigerated immediately. The meat will feel drier, even after brief storage, but it remains edible for up to three days. Once reheated, it's not advisable to refreeze the crab legs. You can refreeze thawed, uncooked crab legs if necessary, but this increases the chances of drying out.
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