A. Snow Crab & Headless Shrimp Combo Recipe

Thaw and rinse

If using frozen snow crab and shrimp, thaw in refrigerator overnight or under cold running water for 20–30 minutes until pliable. Rinse both briefly and pat dry with paper towels. For snow crab, ensure legs are cracked or pre-split for easier eating.

Bring a poaching liquid to a simmer

In a large pot or deep skillet, add enough water to cover corn/potatoes (if using) or to create a shallow poach for seafood (about 4 cups). Add 1 tbs salt and bring to a gentle simmer. If cooking potatoes and corn, add them first and simmer until nearly tender (potatoes about 12–15 minutes depending on size, corn about 8–10 minutes).

Add snow crab and shrimp to pot: add snow crab legs to the simmering liquid and cook 4–5 minutes to heat through (pre-cooked). Add raw headless shrimp for the last 2–3 minutes until shrimp are pink and opaque. Do not overcook shrimp. Remove seafood (and any sides) with tongs to a tray and drain well.

Melt butter and sweat garlic

In a large skillet over medium heat, melt 6 tbs unsalted butter. Add 2 tsp minced garlic and cook 30–45 seconds until fragrant but not browned.

Season and finish sauce

Add 1 tbs fresh lemon juice, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tbs chopped parsley. Stir to combine and simmer 30 seconds. Taste and adjust salt, pepper, or lemon as needed.

Toss seafood in sauce

Add the drained snow crab and shrimp to the skillet, gently toss or spoon the butter sauce over the seafood for 1–2 minutes so the flavors coat evenly. Serve immediately with lemon wedges and garnish.

Make spicy Cajun butter

In a large skillet over medium heat, melt 6 tbs unsalted butter. Add 1 tsp minced garlic and cook 30–45 seconds. Stir in 1.5 tsp Cajun seasoning, 1/2 tsp smoked paprika and 1 tsp hot sauce (increase for higher spice levels). Cook 30 seconds to bloom the spices.

Add acid and finish

Stir in 1 tbs lemon juice and taste; adjust hot sauce or Cajun seasoning per desired spice level. If you want it saucier, add an extra 1–2 tbs melted butter or 1–2 tsp water to loosen.

Coat seafood

Add drained snow crab and shrimp to the skillet and toss gently for 1–2 minutes until evenly coated and heated through. Garnish with chopped cilantro or parsley and serve with lemon wedges.

Heat and finish sides

If you simmered potatoes and corn with the seafood, arrange them on the serving tray. If using andouille sausage, sear sausage slices in a separate skillet 3–4 minutes until browned and warm through, then add to the tray.

Plate and garnish

Arrange snow crab and shrimp atop potatoes/corn or on a platter. Spoon extra sauce over everything and garnish with chopped parsley or cilantro and lemon wedges. Provide small bowls of extra melted butter for dipping and crab crackers/seafood picks if desired.

Spice-level adjustments

For no spice: omit hot sauce and reduce Cajun seasoning to 1 tsp. For mild: use 1/2–3/4 tsp hot sauce. For medium: 1–1.5 tsp. For fire: 2+ tsp hot sauce plus an extra 1/2 tsp cayenne. Stir and taste carefully when increasing heat.