Snow Crabs Recipe
Make Snow Crabs Recipe in just 40m. 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.
Snow Crab Boil
Finish & Serving
Method
Snow Crab Boil
- 1
Prepare
If using frozen snow crab legs, thaw them overnight in the refrigerator or place sealed legs in cold water for 30–60 minutes until flexible. Rinse crab legs under cold running water to remove any surface ice or debris.
- 2
Make the seasoned boil
In a large stockpot (at least 8–10 quart) add 6 quarts of water. Add coarse sea salt, black peppercorns, bay leaves, halved lemons (squeeze one half into the pot before adding), Old Bay or seafood seasoning, and crushed garlic cloves. Bring the mixture to a rolling boil over high heat.
- 3
Cook crab legs
Once the water is boiling vigorously, carefully add the snow crab legs, bending them if necessary to fit. Return to a boil, then reduce heat to maintain a gentle rolling boil. Cook for 4–6 minutes for thawed legs (6–8 minutes if still partially frozen). The shells will turn bright orange and meat will be heated through. Do not overcook or the meat will dry.
- 4
Rest and drain
Using tongs, transfer crab legs to a large colander or tray to drain. Let rest for 1–2 minutes so excess water runs off. Reserve a cup of the cooking liquid if you plan to use it for a broth or dipping sauce.
Finish & Serving
- 5
Make garlic butter
While crab rests, melt unsalted butter in a small saucepan over low heat. Add chopped parsley, fresh lemon juice, salt and freshly ground black pepper. Stir until combined and warm. Keep warm but do not let the butter simmer or burn.
- 6
Crack and serve
Transfer crab legs to a large platter. Using kitchen shears or crab crackers, crack joints where you want diners to access the meat (you can pre-split longer legs down the length to make eating easier). Arrange lemon halves on the platter. Serve hot with garlic butter and optional crusty bread or steamed corn to mop up juices.
- 7
Storage
Leftover crab meat: remove meat from shells and refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently by steaming or briefly warming in butter to avoid drying.
