Thanks for the spirited discussion.

As the original poster I neglected to say that the crab legs came out
as perfect as I have ever had.

The key here is "controlled" steaming.

My initial reluctance to cooking these babies was that I was afraid
that by boiling or steaming in the tradional way I could easily
overcook them.

Browns method lets me control the time, temperature AND the amount of
moisture that is absorbed by the legs.

By the way if you can get ahold of Barbara Kafka's Microwave Gourmet
cookbook, you will find many excellent recipies for steamed fish.


Best to all,

Bruce