Snow Crab Recipe

Prepare cooking liquid

Fill a large pot with 8 cups water. Add 2 tablespoons kosher salt and 1 bay leaf. Halve the lemon and squeeze juice into the pot, then drop the lemon halves in. Bring the pot to a rolling boil over high heat.

Heat crab

If using pre-cooked (typical) frozen or refrigerated snow crab legs: once the water is boiling, reduce heat to maintain a strong simmer and submerge the crab legs (they may be stacked; if legs are too long, bend gently). Cover the pot and heat for 4–6 minutes per pound until warmed through. For fully thawed fresh crab legs, heat 5–7 minutes per pound. For frozen solid legs, heat 8–10 minutes per pound. Do not boil vigorously to prevent meat from becoming rubbery.

Prepare butter sauce

While the crab warms, melt 4 tablespoons unsalted butter in a small saucepan over low heat or in a microwave-safe dish. Stir in 1 teaspoon freshly ground black pepper and 1 tablespoon chopped fresh parsley (optional). Keep warm.

Drain and serve

Using tongs, carefully remove the crab legs from the pot and let excess water drain back into the pot. Transfer to a warmed platter. Serve immediately with the melted butter sauce and lemon wedges. Provide crab crackers and picks if desired.

Portioning and pricing note

This recipe is scaled per 1 pound of snow crab. Adjust quantities proportionally for additional pounds. Price: $12.99 per pound (menu add-on).