Snow Crab Claws Recipe

Thaw (if needed)

If using frozen claws, transfer them to the refrigerator and thaw overnight. For a quicker thaw, place sealed claws in a bowl of cold water for 20–30 minutes until pliable.

Prepare poaching liquid: in a large pot, add 2 cups water, kosher salt, and the halved lemon (squeeze one half into the water and toss both halves in). Bring to a gentle simmer over medium heat.

Poach claws: add the snow crab claws to the simmering liquid, reduce heat to low so the liquid is barely simmering, and poach for 3–5 minutes until heated through (they are precooked; do not boil).

Melt butter: while claws poach, melt the unsalted butter in a small saucepan or microwave until just melted and warmed. Keep warm.

Remove and dry: using tongs, transfer claws to a platter and pat briefly with paper towels to remove excess moisture. Brush or drizzle the warm melted butter over the claws for gloss and flavor.

Combine sauce ingredients: in a small bowl, whisk together ketchup, prepared horseradish, Worcestershire sauce, lemon juice, hot sauce, smoked paprika, salt, and black pepper until smooth and well blended.

Adjust seasoning: taste and adjust heat and acidity—add more horseradish for heat, more lemon for brightness, or a pinch more salt as needed. Chill briefly if desired (10–15 minutes) to let flavors meld.

Arrange and garnish: place the butter-brushed snow crab claws on a chilled or room-temperature serving platter. Spoon the cocktail sauce into a small ramekin placed at the center or side of the platter.

Finish: scatter chopped parsley over the claws, place lemon wedges alongside for squeezing, and offer cracked black pepper to passers-by if using.

Serve: provide crab crackers or nutcrackers and small forks for guests. Serve immediately while claws are warm, or allow to cool slightly to room temperature if preferred.