Snow Crab Recipe
Make Snow Crab Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab
Drawn butter & finishing
Tools (not eaten)
Method
Crab
- 1
Prepare poaching liquid
Pour 4 cups of water into a large pot. Add 1 tablespoon kosher salt, 1 bay leaf and the halved lemon (squeeze one half into the water then drop both halves in). Bring the liquid to a gentle simmer over medium-high heat.
- 2
Poach the crab
Using tongs, add the snow crab legs to the simmering liquid. Cover, reduce heat to medium-low and simmer gently for 4–6 minutes if legs are thawed (8–10 minutes if fully frozen). Do not boil vigorously — a gentle simmer warms the meat without toughening it. The shells will be bright and the meat warmed through.
- 3
Rest and drain
Remove the crab legs with tongs and transfer to a serving platter. Let them rest for 1–2 minutes to drain excess liquid. Discard the bay leaf and lemon halves from the pot.
Drawn butter & finishing
- 4
Make clarified/drawn butter
Place 6 tablespoons unsalted butter in a small saucepan or skillet over low heat. Melt slowly until the solids separate and foam forms on top (about 3–5 minutes). Skim off the white foam with a spoon to leave clear, golden butter beneath (this is drawn/clarified butter). Keep the heat on very low so the butter does not brown.
- 5
Flavor the butter
Stir in the finely minced garlic and warm for 30–45 seconds in the butter (do not let garlic brown). Remove from heat and stir in 2 teaspoons fresh lemon juice and 1 tablespoon finely chopped parsley. Season with 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust salt/pepper or lemon to preference.
- 6
Serve
Arrange the snow crab legs on a platter. Transfer the drawn butter to small dipping bowls. Garnish the crab with a light sprinkle of optional paprika and the remaining chopped parsley. Serve immediately with lemon wedges for squeezing over the crab, and provide kitchen shears or crackers so diners can access the meat.