Snow Crab Legs & Shrimp Recipe

Thaw & inspect

If crab legs and shrimp are frozen, thaw them overnight in the refrigerator or place sealed in a cold-water bath for 30–60 minutes until flexible. Pat dry with paper towels and inspect for any shell fragments; trim any ragged edges. If crab legs are whole, split with kitchen shears along the underside for easier eating (optional).

In a large stockpot or deep wide pan, combine water and white wine (if using). Squeeze the juice from the halved lemons into the pot, then drop the halved rinds in. Add smashed garlic cloves, bay leaves, Old Bay seasoning, kosher salt and whole black peppercorns. Bring the mixture to a rolling simmer over medium-high heat.

Taste the simmering liquid and adjust seasoning if needed (add a pinch more salt or 1/2 tbs Old Bay if you prefer stronger flavor). Reduce heat to maintain a gentle simmer—not a hard boil—so shellfish cooks evenly.

Add the thawed snow crab legs to the simmering liquid first. If legs are very large or cluster-style, arrange them so they are mostly submerged. Cover the pot and simmer gently for 4–6 minutes to heat through (they are pre-cooked; you are reheating without overcooking).

After 4–6 minutes, add the shrimp to the pot and continue to simmer uncovered until the shrimp turn pink and curl into a loose C shape, about 2–3 minutes (do not overcook—shrimp cook quickly).

Using tongs or a slotted spoon, transfer the crab legs and shrimp to a large platter or individual plates. Discard bay leaves, peppercorns, garlic and lemon rinds from the cooking liquid. Reserve 1 cup of the strained cooking liquid if you want to use as a light broth or for thinning drawn butter.

In a small saucepan over low heat, melt the unsalted butter until just melted. Stir in half of the chopped parsley and 1–2 teaspoons of reserved cooking liquid (if using) to loosen and add flavor. Keep warm.

Sprinkle the remaining parsley over the seafood. Serve immediately with warmed drawn butter, lemon wedges and crusty bread if desired. Provide tools (seafood crackers, picks) and small bowls for shells and dipping.

Leftovers: Cool seafood quickly, refrigerate in an airtight container up to 2 days. Reheat gently by steaming or briefly warming in the reserved cooking broth to avoid rubbery texture.