Snow Crab & Royal Red Shrimp Recipe

Thaw and inspect (if using frozen)

If snow crab cluster or shrimp are frozen, thaw them overnight in the refrigerator or quickly under cold running water in sealed bags. Pat dry with paper towels. Inspect crab for any shell fragments and make sure shrimp are peeled/deveined as desired.

Crack tips (optional)

Using kitchen shears or a crab cracker, score or lightly crack larger leg sections of the snow crab so diners can access meat after cooking. Do not fully break the cluster apart unless desired.

In a large pot, combine 8 cups water, 2 tablespoons coarse salt, 1 tablespoon Old Bay (or seafood seasoning), 2 bay leaves and the halved lemon (squeezed into the pot, then drop halves in). Bring the liquid to a rolling boil over high heat.

Once boiling, reduce heat just enough to maintain a strong simmer and let the seasoning steep for 2 minutes to infuse the liquid.

Cook snow crab cluster

Carefully lower the snow crab cluster into the simmering seasoned liquid (if using a very large cluster, you may need to bend or partially submerge — ensure it's mostly covered). Cover the pot and simmer gently for 5–7 minutes if pre-cooked (most restaurant snow crab is sold pre-cooked) to heat through. If using raw snow crab, simmer 10–12 minutes until opaque and heated through. Cooking times vary with size; meat should reach 140–145°F.

Cook royal red shrimp

Using a slotted spoon, add the royal red shrimp to the pot during the last 1–2 minutes of the crab's heating time. Shrimp cook quickly: when they turn opaque and curl into a loose C-shape (about 1–2 minutes), immediately remove them with a slotted spoon to avoid overcooking.

Remove the snow crab cluster and shrimp from the pot and let drain on a platter lined with paper towels or a rack for a minute.

In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Add 1 teaspoon minced garlic and warm for 30–45 seconds until fragrant (do not brown). Stir in 1 tablespoon chopped fresh parsley and season with freshly ground black pepper and a squeeze of lemon juice from the reserved lemon halves to taste.

Arrange the snow crab cluster and royal red shrimp on a serving platter. Serve with warmed garlic butter, lemon wedges, and extra Old Bay or seasoning on the side. Provide crackers, picks or seafood forks as needed.

Suggested serving: Serve immediately while hot. Leftovers refrigerate in an airtight container for up to 2 days.