Snow Crab, Blue Crab & Oysters Recipe

Make aromatic broth

In a large stockpot combine 6 cups water, 1 cup white wine, bay leaves, halved lemon, 2 tablespoons Old Bay seasoning and 1 tablespoon whole peppercorns. Bring to a rolling simmer over high heat.

Once simmering, reduce heat to medium-low to maintain a gentle simmer while you prepare the seafood and butter. Keep pot uncovered if you plan to steam; if poaching, keep liquid at a bare simmer.

Compound garlic butter

In a small saucepan over low heat melt 8 tablespoons unsalted butter. Add 4 teaspoons minced garlic and cook gently 1–2 minutes until fragrant but not browned. Remove from heat and stir in 2 tablespoons fresh lemon juice, 2 tablespoons chopped parsley, 1 teaspoon hot sauce and 1 teaspoon sea salt. Keep warm on the lowest setting or in a thermos.

Steam crab legs and clusters

Place a steaming rack or colander above the simmering aromatic broth. Working in one or two batches if needed, arrange the snow crab legs and blue crab clusters on the rack, cover the pot, and steam for 6–8 minutes if thawed (longer, 8–10 minutes, if colder). The goal is to heat through without drying — they are pre-cooked so just warm to steaming hot.

Optional quick poach

Alternatively, submerge crab clusters briefly for 2–3 minutes in the simmering broth using tongs, then remove and drain. Avoid long poaching to prevent rubbery texture.

Hold and keep warm

After steaming, transfer crab to a large platter, cover loosely with foil and place in a warm oven (about 200°F / 95°C) if you are not serving immediately.

Shuck oysters

Shuck the oysters just before serving. Hold each oyster with a thick towel or glove, insert an oyster knife at the hinge, twist to pop, run the knife along the top shell to release, and remove the top shell. Cut the muscle under the oyster to release it into the half shell. Place each oyster on a bed of coarse sea salt on a serving platter to stabilize.

Season oysters

Serve oysters with lemon wedges and optional mignonette or a few drops of hot sauce. If desired, offer a small dab of warm garlic butter on the side for guests to spoon onto oysters.

Arrange the warmed snow crab legs and blue crab clusters on the serving platter around the oysters. Pour remaining garlic butter into a small warmed bowl for dipping. Garnish with lemon wedges and sprinkle remaining chopped parsley over the crab for color.

Provide crab crackers, picks and small forks for guests. Advise diners to dip crab meat into the warm garlic butter and squeeze lemon over oysters or crab to taste.