1/2 Lb Snow Crab Recipe

Thaw (if frozen)

If crab legs are frozen, thaw them overnight in the refrigerator or run under cold water in their packaging for 10–15 minutes until flexible. Pat dry with paper towels.

Prepare poaching liquid

In a large pot, combine 6 cups of water and 1 tablespoon kosher salt. Cut the lemon in half and squeeze one half into the water, then drop the spent half into the pot for aromatics. Bring the water to a gentle boil over high heat.

Poach crab legs

Reduce heat to a gentle simmer. Submerge the 1/2 lb snow crab legs in the simmering water (they may be partly above water depending on pot size — that's fine). Cover and poach for 4–6 minutes until heated through and fragrant. Avoid boiling vigorously to keep meat tender.

Drain and rest

Using tongs, transfer the crab legs to a tray. Let rest 1–2 minutes to cool slightly for handling. If desired, pat lightly with a paper towel to remove excess moisture.

While crab is poaching, make the compound butter. In a small bowl, mash together 2 tablespoons softened unsalted butter, 1 minced garlic clove, 1 teaspoon chopped parsley, 1/2 teaspoon lemon zest, 1/8 teaspoon salt and a pinch (1/16 teaspoon) black pepper until uniform. Transfer to a small serving dish and keep at room temperature so it will be spreadable, or gently warm if you prefer melted butter.

Place the warm snow crab legs on a serving plate. Cut or crack legs at the joints with kitchen shears or a crab cracker to make meat accessible, or serve whole for guests to crack themselves.

Serve with lemon wedges and 2 tablespoons of extra melted butter or the prepared compound butter for dipping. Provide napkins and a small bowl for shells.