Snow Crab Legs & Premium Seafood Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Rinse crab legs, shrimp, and scallops under cold water and pat dry. If crab legs are whole and very long, cut into 3–4 pieces for easier serving.

Toss baby potatoes with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper (from listed amount). Place potatoes on a rimmed baking sheet.

Brush corn pieces lightly with remaining olive oil and sprinkle with a pinch of salt and red pepper flakes. Arrange on the same pan if space allows or on a second sheet.

Roast potatoes and corn in the preheated oven for 20–25 minutes, turning once, until potatoes are tender and corn has some golden color. While they roast, prepare the garlic butter and seafood.

In a small saucepan over low heat, melt 4 tbs of the unsalted butter. Add the minced garlic and cook gently 1–2 minutes until fragrant but not browned.

Stir in the lemon juice, Old Bay seasoning, smoked paprika, remaining 2 tbs butter, 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Keep the butter warm on very low heat.

For the optional finishing sauce: whisk together mayonnaise, Dijon mustard, hot sauce and lemon zest in a small bowl. Taste and adjust seasoning; refrigerate until service.

Bring a large pot of water to a boil (about 2 quarts). Add 1 tsp Old Bay (optional) to the water for extra flavor. Place a steamer basket over the boiling water, add the crab legs, cover and steam for 6–8 minutes until heated through. Alternatively, wrap crab legs in foil with a few tablespoons of the prepared garlic butter and place in the oven on the baking sheet for the last 8–10 minutes of roasting.

While crab legs finish, heat a large skillet (preferably cast iron) over medium-high heat. Add 1 tbs neutral oil if needed and heat until shimmering.

Season shrimp and scallops lightly with a pinch of salt, pepper and a scant 1/2 tsp Old Bay (from the seasoning total). Add scallops to the skillet first, searing 1 1/2–2 minutes per side until golden and opaque inside. Remove scallops to a warm plate.

Add shrimp to the same skillet and cook 1–2 minutes per side until pink and just cooked. Add 2–3 tbs of the warm garlic butter to the skillet and toss shrimp to coat, scraping up any browned bits. Return scallops to the pan briefly to rewarm and glaze with butter.

Transfer crab legs to a large serving platter. Pour remaining warm garlic butter over crab legs, shrimp and scallops. Sprinkle chopped parsley and an extra squeeze of lemon over everything. Add lemon wedges to the platter.

Remove potatoes and corn from oven. Arrange alongside the seafood. Serve immediately with optional finishing sauce on the side for dipping.

Estimated plating: divide among 4 plates for generous appetizer portions or 2–3 plates for main-course servings.