Snow Crab Legs Recipe

Thaw (if frozen)

If crab legs are frozen, thaw them overnight in the refrigerator or place sealed legs in cold water for 30–60 minutes until pliable.

Prepare poaching liquid

In a large stockpot or deep pan, combine 6 cups water, 2 tbsp salt, 1 tbsp Old Bay (if using), and 1 bay leaf. Bring to a rolling simmer over medium-high heat (do not boil vigorously).

Heat crab legs

Add the crab legs to the simmering liquid, bending or stacking them as needed so they are mostly submerged. Cover the pot and simmer gently for 5–7 minutes if thawed (8–10 minutes if still a little chilled). Snow crab legs are precooked, so you're reheating them — do not overcook.

Drain

Using tongs, transfer the heated crab legs to a large platter and let them rest 1–2 minutes to allow excess liquid to run off.

Melt butter

While the crab finishes heating, melt 6 tbsp unsalted butter in a small saucepan over low heat until fully melted and beginning to foam, about 1–2 minutes.

Flavor butter

Add the 3 minced garlic cloves and cook gently in the butter for 30–45 seconds until fragrant (do not brown). Stir in 2 tbsp fresh lemon juice, 2 tbsp chopped parsley, 1 tsp salt and 1 tsp black pepper. If you want a touch of heat, add 1 tsp cayenne or a dash of hot sauce. Keep warm on the lowest heat or remove from heat — the butter will stay liquid.

Place crab legs on a serving platter with lemon wedges. Serve immediately with warm garlic butter in small dipping bowls and provide cocktail forks or seafood crackers as needed. To eat, break the legs at the joints with your hands or a cracker, pull out the meat, and dip into the butter. Discard shells. Leftover crab meat can be refrigerated in an airtight container for up to 2 days.