Snow Crab Legs & Crawfish Recipe

If using live crawfish, purge and rinse them thoroughly in several changes of cold water, removing any debris. If using cooked crawfish, thaw in refrigerator if frozen and rinse.

Rinse snow crab legs under cold water; if very long, cut into 3–4 pieces to fit pot and to make serving easier. Pat seafood dry.

Cut corn into thirds, halve potatoes, quarter the onion, smash garlic cloves, and cut lemon in half (reserve wedges for serving).

Bring liquid to simmer

In a large stockpot (6–8 quart), combine water and stock. Add Old Bay (or Cajun seasoning), kosher salt, bay leaves, whole peppercorns, the halved lemon (squeezed into pot, then add halves), smashed garlic, and quartered onion. Bring to a rolling simmer over high heat.

Cook potatoes and corn

Once simmering, add the halved red potatoes. Simmer for 10 minutes. Add the corn pieces and continue simmering until potatoes are nearly tender, about 8–10 more minutes (total time for potatoes ~18–20 minutes).

Add crawfish

Add the crawfish to the pot and gently stir to submerge them. Simmer for 3–5 minutes if already cooked (or 5–8 minutes if live and you see them turn bright red), until heated through. Do not overcook to avoid rubbery meat.

Add crab legs

Nestle the snow crab legs into the pot on top of the vegetables and crawfish. Cover and simmer for 5–7 minutes, until heated through (pre-cooked crab legs need only warming).

Turn off heat. Using tongs or a slotted spoon, transfer crab legs, crawfish, potatoes, and corn to a large serving platter or a paper-lined table. Discard bay leaves and onion pieces from the pot.

Make garlic butter

While seafood cooks, melt the unsalted butter in a small saucepan over low heat. Add the minced garlic for the sauce and gently cook for 30–60 seconds until fragrant (do not brown).

Remove from heat and stir in lemon juice, hot sauce (if using), cayenne (if using), salt, and chopped parsley. Keep warm and transfer to a small serving bowl.

Arrange the snow crab legs, crawfish, potatoes, and corn on a platter. Drizzle some of the garlic butter over the crab legs and crawfish, and sprinkle chopped parsley and lemon wedges around the platter.

Serve immediately with remaining butter sauce on the side for dipping. Provide nutcrackers or shell crackers, seafood forks, and plenty of napkins.