E. Snow Crab & Crawfish Combo Recipe

Thaw snow crab legs and cooked crawfish in the refrigerator overnight or under cold running water for 15–30 minutes until pliable. Pat dry with paper towels.

If serving 1/2 lb portions instead of 1 lb, divide crab legs and crawfish accordingly so each portion contains the selected weights.

If using optional potatoes or corn, parboil potatoes until just tender (10–12 minutes) and boil corn 4–6 minutes. Drain and set aside.

Buttery Garlic

In a medium saucepan over low heat, melt 8 tablespoons butter. Add 4 teaspoons minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in 2 tablespoons lemon juice, 2 tablespoons chopped parsley, 1 teaspoon salt and 1 teaspoon black pepper. Keep warm on the lowest heat.

Crafty Cajun

Heat 1 tablespoon olive oil and 6 tablespoons butter in a skillet over medium heat. Add 1/4 cup finely chopped onion, 1/4 cup chopped bell pepper and 1/4 cup chopped celery. Sauté 3–4 minutes until softened. Add 2 teaspoons minced garlic and 1 tablespoon tomato paste; cook 1 minute. Stir in 2 tablespoons Cajun seasoning, 1 tablespoon paprika, 1 teaspoon hot sauce (optional) and 1 tablespoon lemon juice. Simmer 2–3 minutes and reduce heat to low to keep warm.

Lemon Pepper

Melt 6 tablespoons butter in a small saucepan over low heat. Add 1 teaspoon minced garlic, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 2 teaspoons coarse black pepper and 1/2 teaspoon salt. Stir to combine and keep warm on low.

Boom Mix

Melt 8 tablespoons butter in a saucepan over low heat. Add 2 teaspoons minced garlic, 2 tablespoons Old Bay, 1 tablespoon Cajun seasoning, 1 tablespoon smoked paprika, 1 teaspoon brown sugar and 1 teaspoon red pepper flakes. Stir until homogenous, then add 1 tablespoon lemon juice. Keep warm.

For dry option instead of sauce: combine 2 teaspoons dry rub (kosher salt, cracked pepper, smoked paprika) in a small bowl to season; toss evenly with crab and crawfish before reheating/serving.

For fire/medium/mild: adjust amount of 'fire spice blend', 'medium spice blend' or 'mild spice blend' to the sauce—sprinkle directly into the sauce and taste (start small, then add up to stated quantity). For dry option, mix the chosen spice level into the dry rub before coating.

Preheat a large steamer pot or stockpot with a steaming rack and 1–2 inches of water to a simmer. Alternatively, preheat oven to 350°F (175°C) and prepare a rimmed baking sheet.

If using steam method: place crab legs and crawfish in a single layer on the steaming rack, cover, and steam for 6–10 minutes until heated through. If using oven method: arrange crab and crawfish on the baking sheet, brush lightly with melted butter or sauce, cover tightly with foil and heat for 8–12 minutes until warmed.

If you selected a sauced option (not dry), transfer the hot seafood to a large mixing bowl or hotel pan and pour the prepared warm sauce over it. Toss gently with tongs to coat thoroughly, ensuring sauce gets into joints and shells.

If you selected dry option, transfer steamed/oven-warmed seafood to a bowl and sprinkle prepared dry rub (with chosen spice level) evenly; toss to coat.

Transfer coated snow crab and crawfish to a serving tray or brown paper-lined table if doing a casual boil presentation. Garnish with chopped parsley and lemon wedges.

Serve immediately with optional melted butter for dipping, corn and potatoes on the side, and extra sauce on the table. Provide mallets, seafood forks and plenty of napkins.

Estimated spice adjustments: for 'mild' keep to the mild blend amount; 'medium' add the medium blend gradually (taste between additions); 'fire' add the fire blend to sauce in increments until desired heat is reached (be cautious—cayenne concentrates heat quickly).