How to Reheat Your Steamed Blue Crabs

Do I Need to Reheat My Blue Crabs?

Not necessarily! Our steamed blue crabs can be enjoyed hot or chilled — it’s completely up to you.

If you prefer your crabs hot, here are four easy ways to warm them back up.

Steaming — Our Preferred Method

Steaming is the most traditional way to reheat blue crabs.

  1. Add water to a large pot fitted with a steamer basket or rack. The water should stay below the basket.
  2. Bring the water to a boil.
  3. Carefully place the crabs in the steamer, stacking them only 2–3 crabs high so the steam can circulate.
  4. Cover and steam for about 10 minutes, or until heated through.

Tip: Do not let the crabs sit directly in the boiling water.

Microwave — Best for a Few Crabs

Perfect when you only have 2–3 crabs to reheat.

  1. Place the crabs on a microwave-safe plate.
  2. Cover them with a damp paper towel to help retain moisture.
  3. Microwave on high for 1 to 1½ minutes, or until hot.

Oven — Best for a Large Batch

This works well when reheating a dozen or more crabs at once.

  1. Preheat your oven to 350–375°F.
  2. Place a wire rack inside a large roasting pan.
  3. Add about 1 inch of water to the pan, keeping the water below the rack.
  4. Arrange the crabs on the rack. They can be lightly stacked if needed.
  5. Loosely cover the pan with aluminum foil.
  6. Heat for 10–15 minutes, or until the crabs are hot.

Grill

The grill is another easy option, especially when you’re cooking outside.

  1. Heat one side of your grill to medium, leaving the other side for indirect heat.
  2. Place a heat-safe metal pan half-filled with water over the direct-heat side.
  3. Close the grill and allow the water to begin steaming.
  4. Place the crabs on the indirect-heat side.
  5. Close the lid and heat for 10–15 minutes, or until hot.
  6. Rotate the crabs halfway through if needed for even heating.

Enjoy!

However you choose to warm them up, we hope you enjoy your Cooper’s Steamed Blue Crabs!

Leftovers & Food Safety

If you have leftover crabs, refrigerate them promptly and keep them at 40°F or below.

Cooked leftovers should be enjoyed within 3–4 days. If reheating, heat leftovers thoroughly to an internal temperature of 165°F.

You can also pick the remaining crabmeat and refrigerate it for use in salads, crab cakes, dips, or other dishes.

Important: Do not leave cooked crabs or picked crabmeat at room temperature for more than 2 hours — or more than 1 hour when temperatures are above 90°F.