Snow Crab Legs Recipe

Snow Crab Legs

1. 1

   Prepare boiling court-bouillon

   Fill a large pot with 8 cups (about 2 liters) of water. Add 1.5 tablespoons coarse salt, 1 bay leaf, and 6 whole black peppercorns. Bring the water to a rolling boil over high heat.

2. 2

   Heat and season crab legs

   If the crab legs are frozen, run cold water over them until thawed enough to separate; if fully frozen, thaw in cold water for 20-30 minutes. Once thawed or if fresh/refrigerated, trim any excess shell edges with kitchen shears so they won't snag when serving. When the court-bouillon is boiling, add the crab legs, bend them to fit if necessary, and reduce heat to a gentle boil. Heat for 4–6 minutes for pre-cooked snow crab legs: they are already cooked and only need to be reheated until hot through. Do not overcook to avoid toughening the meat.

3. 3

   Prepare lemon butter

   While the crab legs heat, melt 6 tablespoons unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Mince 2 garlic cloves and add to the melted butter to gently warm for 30–60 seconds (do not brown). Add 0.25 teaspoon salt, 0.125 teaspoon black pepper, 1 teaspoon Old Bay seasoning (optional), and the juice of half the lemon (about 1 tablespoon). Stir in 2 teaspoons finely chopped fresh parsley if using. Keep the butter warm on the lowest heat setting or in a small insulated container.

4. 4

   Remove and drain

   Using tongs, carefully remove the crab legs from the pot and let excess water drain back into the pot. Place the legs on a large platter or individual plates. If you prefer, cut the legs at the joints with kitchen shears to make them easier to handle.

5. 5

   Serve

   Serve the snow crab legs hot with the warm lemon-garlic butter and lemon wedges (use the remaining half of the lemon, cut into wedges). Provide crab crackers or kitchen shears and small forks for extracting meat. Sprinkle a little extra chopped parsley and a light pinch of Old Bay over the crab if desired.

6. 6

   Leftover storage

   If there are leftovers, remove meat from shells and store in an airtight container in the refrigerator for up to 2 days. Reheat gently by steaming or warming in the microwave with a splash of water and covered to retain moisture.