2 Snow Crab Clusters Recipe

Prepare Poaching Liquid

In a large pot, combine 4 cups water, 1 tablespoon kosher salt, 1 bay leaf and the halved lemon. Bring to a gentle simmer over medium heat.

Poach Crab

Add the 2 snow crab halves to the simmering liquid, making sure they are submerged. Cover and poach gently for 4–6 minutes until heated through (crab is precooked; you are reheating). Do not boil vigorously or the meat will toughen.

Drain

Using tongs, remove the crab clusters and let excess liquid drain. Place crab on a tray lined with foil or a baking sheet. Reserve about 2 tablespoons of the poaching liquid for the sauce if desired.

Melt Aromatics

In a 10-inch skillet over medium heat, melt 4 tablespoons unsalted butter with 1 tablespoon olive oil. Add the minced garlic (6 cloves) and minced shallot and cook, stirring, for 1–1.5 minutes until fragrant and translucent but not browned.

Deglaze & Build Sauce

Add 2 tablespoons white wine and 2 tablespoons stock (or 2 tablespoons reserved poaching liquid) to deglaze the pan, scraping any browned bits. Let the liquid reduce for about 1 minute.

Finish Sauce

Stir in 2 tablespoons lemon juice, 2 tablespoons chopped parsley, 1 tablespoon chopped chives, 1 teaspoon paprika, 1 teaspoon crushed red pepper flakes, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Reduce heat to low and simmer gently for 30–45 seconds. Taste and adjust seasoning as needed.

Coat Crab

Immediately pour and spoon the hot garlic sauce over the two crab halves, ensuring cavities and exposed meat are well coated. Reserve a little sauce to serve on the side if you like.

Arrange the sauced crab clusters on a serving platter. Sprinkle with the remaining fresh parsley and the chopped chives if desired. Serve with lemon wedges and optional melted butter for dipping.

Estimated plating: serve 1 cluster per person (this recipe yields 2 halves, suitable for 1–2 servings depending on appetite).