" The first way is simple. Steamed crab legs dipped in a lemon garlic butter. YUM. But save the shells, and boil them the next day with carrots, celery tops, red onion, garlic, peppercorns, and bay leaves. Just like you would a chicken stock. Then after straining, you have the perfect stock for crab bisque or chowder. Don't let those shells go to waste! "