Snow Crab Legs Recipe

Prepare steam bath

In a large stockpot or steamer pot, combine 8 cups water, 1 cup white wine (if using), 1 tablespoon coarse sea salt and 1 bay leaf. Bring the liquid to a rolling simmer over high heat — do not boil vigorously; a steady simmer is ideal.

Prep crab legs

If the crab legs are whole, rinse briefly under cold water to remove any ice glaze. If frozen, thaw in the refrigerator overnight or under cold running water for 20–30 minutes. Arrange legs so they will fit in the steamer basket or on a rack without crowding.

Steam

Place a steamer basket or rack into the pot above the simmering liquid. Add the crab legs to the basket in a single layer or slightly overlapping. Cover with a tight-fitting lid and steam for 6–8 minutes for thawed pre-cooked snow crab legs (8–10 minutes if still partially frozen). The shells should be warmed through and fragrant. Avoid over-steaming to preserve texture.

Check doneness

Carefully remove one leg with tongs and open a joint to check that the meat is hot throughout (internal temperature ~140°F/60°C) and opaque. If not fully heated, return to steam for 1–2 more minutes.

Make garlic lemon butter

While the crab is steaming, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Mince or finely grate 2 garlic cloves and add to the butter. Warm gently for 1–2 minutes until fragrant, do not brown. Juice the lemon and add 1–2 teaspoons lemon juice to the butter (reserve wedges for serving). Stir in 2 tablespoons chopped parsley, 1 teaspoon black pepper and 1 teaspoon Old Bay seasoning if using. Keep warm on the lowest heat or transfer to a small serving bowl.

Serve

Using tongs, transfer crab legs to a large platter. Serve immediately with bowls of warm garlic lemon butter, lemon wedges, and additional melted butter or seasoning on the side. Provide nutcrackers or kitchen shears and small forks for guests.

Optional finishing

If desired, brush the crab legs lightly with a little of the garlic butter and sprinkle a pinch of chopped parsley for presentation. Serve hot.