Dungeness & Snow Crab Recipe

Bring water to a simmer

Fill the large pot with about 1–2 inches (2.5–5 cm) of water, place the steamer basket or rack in the pot so the water does not touch the basket. Cover and bring the water to a gentle simmer over medium-high heat (about 5–7 minutes).

Reheat crab clusters

If the crab clusters are precooked and chilled, place them in the steamer basket, cover and steam gently for 6–8 minutes until warmed through. If crab is room temperature or freshly cooked, 3–4 minutes of steaming is sufficient. Avoid oversteaming to prevent rubbery meat.

Remove and drain

Using tongs, transfer the heated clusters to a large platter and allow excess steam to dissipate for 1–2 minutes before handling.

While the crab is steaming, melt the unsalted butter in the small saucepan over low-medium heat (about 1–2 minutes). Add the minced garlic and cook gently for 45–60 seconds, stirring constantly until fragrant but not browned.

Remove the pan from heat. Stir in the fresh lemon juice, kosher salt, freshly ground black pepper and smoked paprika (if using). Taste and adjust seasoning — add up to an additional 1/4 tsp salt if desired.

Stir in half of the chopped parsley into the sauce and reserve the rest for finishing.

Prepare the clusters for eating: place a cluster on a cutting board, use a crab cracker or nutcracker to crack the main legs and claws at the joints. Break open the body by twisting the carapace away from the belly and use a seafood pick or small fork to remove meat from cavities and leg sections.

Arrange the Dungeness and Snow crab clusters on a serving platter. Pour the warm garlic butter into a small serving bowl alongside the platter. Garnish the platter with remaining chopped parsley and place lemon wedges around the crab.

Serve immediately: dip pieces of crab meat into the garlic butter, squeeze lemon over meat to taste, and enjoy with crackers and picks. Discard shells as you go.