Snow Crab - 2 Cluster Recipe

Thawing (if frozen)

If clusters are frozen, transfer to the refrigerator for 12–24 hours prior to cooking. For faster thaw, place sealed clusters in a large bowl of cold water for 30–60 minutes, changing water once if needed. Pat dry with paper towels.

Rinse crab clusters briefly under cold running water to remove any surface ice or debris. Set aside on a sheet tray or plate.

In a large pot (big enough to hold both clusters comfortably), combine 6 cups water, 1 cup white wine (if using), 1 tablespoon kosher salt, 2 bay leaves, 8 peppercorns, and the halved lemon (cut side down). Bring the liquid to a rolling simmer over high heat.

Lower the heat so the liquid is at a gentle simmer. Add the snow crab clusters to the pot. If clusters are larger than the pot, arrange them so they sit in the hot liquid; you can use a steamer basket and place the clusters above the poaching liquid to steam instead (cover with lid).

For pre-cooked crab (most snow crab sold cooked): simmer or steam for 4–6 minutes to heat through. For raw crab: simmer or steam for 8–10 minutes or until shells turn bright orange and meat is opaque. Avoid overcooking which will dry the meat. Start timing once the liquid returns to a simmer after adding the crab.

Once heated through, use tongs to transfer clusters to a large platter. Let rest 2 minutes—this makes cracking easier and lets juices redistribute.

While the crab is heating, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Add 2 teaspoons minced garlic and cook 30–45 seconds until fragrant (do not brown). Stir in 1 tablespoon fresh lemon juice, 1 tablespoon finely chopped parsley, and 1 teaspoon Old Bay if using. Keep warm over lowest heat or transfer to a small serving bowl.

Place crab clusters on a serving platter with lemon wedges alongside the warm garlic-butter. Provide crab crackers, kitchen shears or seafood forks for guests to open the shells. Spoon butter into small dipping bowls if serving multiple people.

Optional: sprinkle a little extra chopped parsley over the crab and dust lightly with Old Bay before serving.

Serve immediately while hot. Encourage diners to dip the sweet crab meat in the garlic-lemon butter.