Knowing how to thaw crab legs, spot prawns, and sidestriped shrimp ensures that you’ll be able to enjoy all of the quality that these sweet Alaskan shellfish have to offer, without losing an ounce of flavor in the process.
Snap-and-Eat Dungeness Crab Legs and Spot Prawns from Wild Alaskan Company are all preserved at the peak of freshness with an ice glaze as individual pieces. This makes it easy for you to defrost any amount of shellfish that you like, whether a little or a lot. Simply set aside the desired portion of crab or shrimp for defrosting, then return the remaining portion to the freezer for another day.
Here are two different step-by-step defrosting methods that you’ll want to know:
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The Standard Way (10 to 12 hours)
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The Quick Way (less than an hour)
Note: If you want to know how to defrost crab legs quickly without having to wait, try cooking them from frozen. Simply steam crab legs in a pan with a little bit of added water until they’re warmed through, then snap and eat with your favorite crab dipping sauces.
The Standard Way to Thaw Crab Legs and Spot Prawns
Time needed: 10-12 hours, or until defrosted through
Defrosting crab legs and spot prawns overnight in the refrigerator is the best way to preserve the integrity of the shellfish. This is also the safest way to thaw shellfish, since it gradually defrosts in controlled, cool temperatures that inhibit the growth of harmful bacteria.
Remove desired portion of shellfish from packaging.
Nest a colander over a bowl or deep-sided dish. Place shellfish in colander. Bowl/dish will catch any melted ice glaze and juices from spot prawn roe.
Place this on a low shelf in the refrigerator (typically the coldest spot in the refrigerator).
Once shellfish has thawed — this will usually take 10-12 hours — rinse to remove any remaining ice glaze. Then, prepare as desired. We recommend cooking your seafood within a day or two of being defrosted.
The Quick Thaw Way to Defrost Crab Legs and Spot Prawns
Time needed: Less than an hour
For those days when you don’t have enough time to thaw shellfish the standard way, you can use a safe and quick thaw technique that will have you cooking in under an hour — even as little as half an hour, depending on the size of the crab legs or spot prawns.
SAFETY NOTE: Keep in mind, for food safety’s sake, you’ll only want to do a quick thaw if you’re planning on cooking your seafood promptly after thawing.
Remove desired portion of shellfish from its packaging.
Then, place it in a separate, resealable bag that can be sealed tightly.
Next, fill a bowl with cool water. The bowl should be large enough to hold all of the seafood you’ll be defrosting, and the water should be cool to the touch. Do not use warm water for food safety reasons.
Put the resealable bag of seafood into the bowl of cool water, keeping it submerged with something weighty. At the 20- or 30-minute mark, change out the water in the bowl, refilling with cool water, making sure that everything is still submerged.
Once the shellfish has thawed, rinse it to remove any remaining ice glaze. Then, prepare as desired.
When you're ready to cook, get inspired by these spot prawn and crab leg recipes:
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Learn how to peel spot prawns the easiest way, and make a comforting bowl of Spot Prawns over Cheesy Grits.
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Dust off your wok and make a Quick and Easy Crab Leg Stir-Fry.
Be sure to stock your kitchen with sustainably-caught fish and shellfish by sourcing your seafood online from Wild Alaskan Company. You’ll get high-quality, wild-caught seafood delivered straight to your doorstep. Choose your fish subscription box today.
