How Much Sodium is in Frozen Snow Crab Legs?

November 14, 2025 •

4 min read

According to the USDA, a 3-ounce serving of cooked snow crab legs contains approximately 650 mg of sodium, or 27% of the Daily Value. The exact amount of sodium in frozen snow crab legs, however, can vary significantly depending on the specific processing methods used by the manufacturer, such as brining.

Quick Summary

The sodium level in frozen snow crab legs is influenced by both their natural habitat and freezing techniques. Products frozen in a brine solution contain a higher sodium count compared to those without added salt. Consumers can minimize their sodium intake by carefully checking labels and using specific cooking and preparation methods.

Key Points

High Variability: Sodium content in frozen snow crab legs ranges significantly due to processing methods like brine freezing.
Brine Freezing Adds Salt: Most commercial frozen crab is frozen in a salt solution, which adds substantially more sodium than what is naturally present.
Rinse Before Cooking: Rinsing the frozen legs under water can help remove some of the surface salt before preparation.
Steam Instead of Boil: Steaming is recommended over boiling to prevent the meat from becoming waterlogged and to better control sodium levels.
Avoid Added Salt: Skip additional salt or salty seasonings and instead use fresh herbs, lemon, and garlic to flavor the crab legs.
Check Nutrition Labels: Always read the nutritional label to find the specific sodium content of a frozen crab product, as it can vary by brand.

What Influences the Sodium in Frozen Snow Crab Legs?

Frozen snow crab legs come from crabs harvested from saltwater oceans, which naturally contain sodium. However, a major factor contributing to their high sodium content is the processing that occurs before they are frozen and packaged. Many commercial operations use a process called brine freezing, where the seafood is submerged in a saltwater solution to expedite freezing and protect the product. This process infuses the crab meat with additional salt, which is why the sodium count is often higher than what is naturally present.

Another consideration is whether the crab was pre-cooked or processed with flavor enhancers before freezing. While most snow crab is cooked before freezing, some manufacturers may add preservatives or flavorings that increase the overall sodium count. Reading the nutritional label and ingredient list is the best way to determine if extra salts or additives have been used.

Comparing Sodium in Different Crab Products

Sodium levels can differ even among various types of crab products. For example, fresh-caught crab meat tends to have lower sodium levels than its frozen or canned counterparts, which often have salt added during processing. Imitation crab meat, or surimi, is also known to have high sodium levels due to the additives used to create its texture and flavor. When purchasing any crab product, it's essential to check the label for sodium content to make an informed choice.

How to Reduce Sodium When Cooking Frozen Snow Crab Legs

For those watching their sodium intake, there are several simple strategies to prepare frozen snow crab legs. Since the crabs are typically pre-cooked, they only need to be reheated. This is an opportunity to control the final dish's sodium level.

Rinse thoroughly: Before cooking, give the frozen crab legs a thorough rinse under cool, running water. This can help wash away some of the surface-level salt added during the brining process.
Steam instead of boiling: Steaming is a better option than boiling, as boiling can dilute the flavor and cause the meat to become waterlogged. It also avoids adding more salt to the cooking process.
Avoid salty seasonings: Since the crab is already seasoned with salt from the freezing process, skip adding extra salt or salty seasoning blends. Instead, use fresh lemon, garlic, herbs, or other salt-free spices to enhance the flavor.
Make low-sodium dips: If serving with a dipping sauce, make a clarified butter dip at home and avoid pre-made versions that are high in sodium. Alternatively, use unsalted butter or a lemon and herb-infused olive oil.

Comparative Sodium Table: Crab Types


Crab Type (3 oz serving)	Sodium (mg)	Processing Notes
Frozen Snow Crab Legs	590-970+	Varies significantly with brine freezing and processing.
Fresh Blue Crab (steamed)	310	Significantly lower than most processed versions.
Canned Crab Meat	500+	Salt is often added as a preservative.
Imitation Crab (Surimi)	500-700+	Contains added salt for flavor enhancement.
Fresh Dungeness Crab	251 or less	Naturally lower in sodium.

Nutritional Benefits of Snow Crab

While the sodium content is a key consideration, snow crab legs offer several nutritional benefits, particularly when prepared with low-sodium methods. They are an excellent source of high-quality protein, containing all nine essential amino acids. Snow crab is also naturally rich in important vitamins and minerals, including:

Vitamin B12: Helps in the formation of red blood cells and supports nerve function.
Selenium: An antioxidant that helps protect against cell damage.
Zinc: Plays a crucial role in immune function and metabolism.
Omega-3 Fatty Acids: Supports heart health and reduces the risk of heart disease.

When choosing frozen snow crab, look for products that are minimally processed and avoid pre-seasoned versions to maximize these benefits while controlling your sodium intake.

The Role of Freezing in Crab's Sodium Content

The freezing process is the main reason frozen crab legs have more sodium than fresh ones. Crab is highly perishable and needs to be preserved immediately after being caught. Flash-freezing at sea locks in freshness, but the high salt content is a byproduct of the common brine freezing method. This is the most efficient and cost-effective way for processors to handle large quantities of crab. Consumers who are mindful of their sodium can manage this by choosing specific brands or altering their cooking techniques to compensate for the added salt. For more information on seafood nutrition, visit Seafood Health Facts.

Conclusion

In conclusion, frozen snow crab legs can be a high-sodium food, primarily due to the brine freezing process used during packaging. The sodium content can vary widely, from around 590 mg to over 970 mg or more per 3-ounce serving. However, by being a savvy shopper and choosing minimally processed products, or by rinsing and cooking the legs with no added salt, it is possible to significantly reduce the sodium content. Preparing them with fresh herbs, garlic, and lemon can offer a delicious and healthier alternative. Despite the potential for high sodium, snow crab remains a valuable source of protein, Omega-3s, and essential vitamins and minerals.

Frequently Asked Questions

Yes, fresh snow crab generally has a lower sodium count than its frozen counterpart. The high sodium in frozen crab legs is often a result of the brine solution used during the freezing process.

The high sodium level in frozen snow crab is primarily due to the natural saltwater environment where the crabs live and the addition of a salty brine during commercial freezing.

You can reduce some of the surface salt by rinsing the frozen crab legs thoroughly under cool, running water before cooking. However, the salt absorbed deep into the meat from brining cannot be completely removed.

The recommended daily sodium intake for most adults is less than 2,300 milligrams. For some high-risk groups, the recommendation is to reduce intake further to 1,500 milligrams per day.

Yes, imitation crab, or surimi, often contains a significant amount of added sodium due to flavor enhancers and preservatives used during its manufacturing process.

To cook frozen crab legs with less sodium, it is best to steam them instead of boiling. Use salt-free seasonings like fresh lemon, garlic, and herbs rather than adding more salt to the cooking water.

While most crab has a higher sodium level than fish, the exact amount varies by species and processing. Some fresh crabs, like Dungeness and Blue crab, are lower in sodium than commercially brined and frozen varieties.