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Seafood Steaming Times

Times refer to seafood steamed over (not in) boiling water or liquids using the steamer that came with your rice cooker from the manufacturer, or an after-market steamer basket.

* Times for clams, mussels and oysters listed in chart refer to fresh, live bivalves.
For your safety, discard any that do not close before cooking.
Likewise, discard any that do not open after cooking.

SeafoodTime(Minutes)
* Clams, live (in shell), Littlenecks/Cherrystones12 - 14
* Mussels, live (in shell)14 – 16
* Oysters, fresh (in shell)18 – 20
King Crab, legs/claws20 – 22
Crab, Soft Shell10 – 12
Lobster (full body), Split (1 to 1-1/4 pounds)18 – 20
Lobster, Tail (5-6 ounces)16 – 18
Scallops, Bay (shucked)14 – 16
Scallops, Sea (shucked)18 – 20
Shrimp, Medium-41/50 (in shell)12 – 14
Shrimp, Extra Large-26/30 (in shell)16 – 18
Fish, Whole (1/2 to 3/4 pound)18 – 25
Whole Fish, Dressed (1/2 to 3/4 pound)18 – 25
Fish Fillets18 – 25
Fish Steaks, 1-inch thick20 – 25