Edit History

1 hour ago, Katie Meadow said:

I admit I know absolutely nothing about sous vide, but wouldn't cooking a live crab sous vide mean a long slow death?

I think they mean using SV on the legs to warm them, as they’re already actually cooked. It would be hard to find live King or Dungenss crab for most. SVing the legs would bring them back to a hot temperature bath without getting the potentially water logged, which steaming can do. 

That said I’d be worried about punctures. Large crabs aren’t easily handled without a few battle wounds. 

1 hour ago, Katie Meadow said:

I admit I know absolutely nothing about sous vide, but wouldn't cooking a live crab sous vide mean a long slow death?

I think they mean using SV on the legs to warm them, as they’re already actually cooked. It would be hard to find live King or Dungenss crab for most. Saving the legs would bring them back to a hot temperature bath without getting the potentially water logged, which steaming can do. 

That said I’d be worried about punctures. Large crabs aren’t easily handled without a few battle wounds. 

1 hour ago, Katie Meadow said:

I admit I know absolutely nothing about sous vide, but wouldn't cooking a live crab sous vide mean a long slow death?

I think they mean using SV on the legs to warm them, as they’re already actually cooked. It would be hard to find live King or Dingebeaa crab for most. Saving the legs would bring them back to a hot temperature without getting the potentially water logged, which steaming can do. 

That said I’d be worried about punctures. Large crabs aren’t easily handled without a few battle wounds.