Boiled Alaska King Crab legs
1Thaw the cooked frozen Crab legs.  The cooked frozen Crab legs must be thawed prior to cooking. For best results, we recommend that cooked frozen Crab legs thaw overnight in your refrigerator to keep them plenty chilled before you cook. (thaw overnight in the fridge makes them much more tender than if you were to cook them frozen.) Alternatively, you can also thaw cooked frozen Crab legs in a Colander and rinse under cold running water for several minutes.
2Fill a large heavy Stockpot(or Dutch oven) with water and seasonings. The water should come up to the halfway point of the Stockpot. Add salt and the seasoning of your choice, if any. Heat the water to boiling over medium-high to high heat.
3Add the Crab legs. Reduce the heat to Simmer (Medium-low heat, gentle bubbling in the pot. Temperature ranging from 180°F to 205°F) and cook the thawed Crab legs in uncovered the Stockpot for 3 to 4 minutes until heated-through, adjusting occasionally with long tongs to make sure they heat evenly.
4Serve warm. Remove Crab from liquid and drain well before place them on a serving platter to enjoy immediately. If desired, you can also serve the Crab legs with dipping sauce.
For safety reasons, never thawed frozen Crab at room temperature or standing water in the sink (without airtight package), as bacteria on the surface will begin to multiply. Thawed Crab (or left over cooked Crab) should be kept in a refrigerator no longer than about two days, with or without shells.