Snow Crab Clusters Recipe

Thaw (if frozen)

If clusters are frozen, place them in the refrigerator overnight. For quicker thawing, submerge sealed packages in cold water for 30–60 minutes until pliable.

Prepare cooking liquid

In a large stockpot, combine 3 liters of water, 2 tablespoons coarse sea salt, 2 bay leaves, 1 tablespoon whole black peppercorns and the halved lemon. Bring to a rolling boil over high heat.

Cook crab clusters

Lower the heat so the water returns to a gentle boil. Submerge the snow crab clusters into the pot (work in batches if necessary). When the water returns to a boil, cook for 4–6 minutes for thawed pre-cooked clusters — you are only reheating through. If clusters are still partially frozen, cook 6–8 minutes. Avoid overcooking to keep meat tender.

Drain and rest

Using tongs, transfer clusters to a large colander to drain. Let rest 2–3 minutes to cool slightly and allow juices to settle. If desired, halve large clusters at the knuckle with kitchen shears for easier serving.

Make clarified butter

Place 200 g unsalted butter in a small saucepan over low heat. Melt slowly until solids separate and foam rises. Skim off foam with a spoon. Carefully pour the clear golden liquid (clarified butter) into a heatproof container, leaving milk solids behind. Reserve about 60–80 ml of the clarified butter for dipping and 20–30 ml to finish.

Garlic-herb butter

In a small skillet, heat 1 tablespoon of the clarified butter over low heat. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 2 tablespoons finely chopped parsley, 1 tablespoon lemon juice, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Mix well. Use this mixture to brush lightly over the crab clusters or serve alongside as a dipping sauce.

Serve

Arrange crab clusters on a platter. Brush lightly with the garlic-herb butter or serve it and the reserved clarified butter warm in small bowls for dipping. Garnish with lemon wedges and additional chopped parsley if desired.

Place lemon wedges, cocktail sauce and any additional drawn butter on the table. Provide nutcrackers or kitchen shears so guests can crack legs and extract meat. Suggest squeezing lemon over meat just before eating for brightness.