1/2 Lb Snow Crab Potato Recipe

Prepare potatoes

Place the potatoes in a medium saucepan and add enough water to cover by about 1 inch (about 4 cups). Add 1/2 teaspoon of the sea salt to the water. Bring to a rolling boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size. Drain and return potatoes to the pan.

Season potatoes

While the potatoes are hot in the pan, add 1 tablespoon butter, 1/2 tablespoon olive oil, 1/2 teaspoon Old Bay seasoning, 1/4 teaspoon black pepper, and half (1 tablespoon) of the chopped parsley. Gently toss to coat so the butter melts and flavors the potatoes. Keep warm and cover.

Warm snow crab

Snow crab legs are typically pre-cooked. To warm without drying the meat, bring a large skillet with 1/2 cup water to a simmer, add the crab pieces, cover, and steam for 3–4 minutes until heated through. Alternatively, you may briefly steam or warm them in the oven at 350°F (175°C) for 6–8 minutes wrapped in foil.

Make garlic lemon butter

While crab warms, melt the remaining 2 tablespoons butter with the remaining 1/2 tablespoon olive oil in a small saucepan or skillet over medium-low heat. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned. Stir in the remaining Old Bay (1/2 tsp if dividing), the remaining sea salt (1/2 tsp if dividing) and fresh lemon juice. Remove from heat and stir in the remaining chopped parsley.

Combine and finish

Transfer the warmed crab pieces to the pan with the potatoes (or arrange potatoes on a serving plate and place crab on top). Pour the garlic lemon butter evenly over the crab and potatoes, gently tossing or brushing so the butter coats everything. Taste and adjust seasoning with a little extra salt, pepper, or lemon if desired.

Garnish and serve

Sprinkle optional chopped chives and a little more parsley over the dish. Serve immediately with lemon wedges on the side for extra brightness. Suggested accompaniments: crusty bread or a light green salad.