3 Snow Crab Clusters Recipe

Prepare and steam crab

Rinse the 3 snow crab halves under cold running water to remove any shell debris. In a large pot fitted with a steamer basket, bring 2 cups of water and 1 tsp coarse salt to a boil. Place the crab halves in the steamer basket in a single layer if possible. Cover and steam for 6–8 minutes for thawed crab (8–10 minutes if frozen) until heated through and fragrant. Remove crab and set on a tray; tent loosely with foil to keep warm.

Reserve approximately 2 tablespoons of the melted butter from the garlic sauce (see below) to brush over the crab before serving.

Make garlic sauce

In a medium skillet over medium-low heat, melt 4 tbs unsalted butter with 1 tbs olive oil. Add the finely minced garlic (4 cloves) and 1 tbs minced shallot and cook gently, stirring, for 1–1.5 minutes until fragrant but not browned. Pour in 2 tbs dry white wine (or seafood stock) and simmer 30–45 seconds to reduce slightly. Stir in 1 tbs lemon juice, 2 tbs chopped parsley, 1 tsp black pepper, 1 tsp salt, and 1 tsp hot sauce if using. Taste and adjust seasoning. Keep the sauce warm on the lowest heat; reserve 2 tbs of this sauce/butter mixture to brush the finished crab.

If you prefer a smoother sauce, strain briefly through a fine sieve into a small pan and rewarm gently before serving.

Combine seasoning

In a small bowl, whisk together 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp Old Bay or celery salt, 1 tsp dried oregano, 1 tsp brown sugar, and 1/4 tsp cayenne pepper to make the house seafood seasoning. Taste a pinch and adjust cayenne or salt to preference.

Lightly sprinkle the seasoning over the steamed crab halves while still hot — use approximately 1/2 to 1 tsp seasoning per crab half for a total of about 1.5–2 tsp used, reserving any extra for guests to add.

Assemble and serve

Place the steamed, seasoned crab halves on a serving platter. Brush each half with the reserved 2 tbs of garlic butter, then spoon additional warm garlic sauce over and around the crab as desired. Garnish with chopped chives or parsley and arrange lemon wedges alongside. Serve immediately with extra sauce on the side for dipping.

Optional: Provide small crab crackers or kitchen shears so diners can access the meat easily. Offer extra napkins or finger bowls with lemon water.