Snow Crab Recipe

Prepare the crab: If using live crab, humanely kill and clean according to seafood-handling guidelines, or rinse fresh crab clusters under cold water to remove any surface grit. Pat dry with paper towels.

Bring poaching liquid to a boil: In a large pot, combine 8 cups water, 2 tbsp coarse sea salt, 2 bay leaves, 1 tbsp black peppercorns and the halved lemon (squeeze one half into the water then drop both halves). Bring to a rolling boil over high heat.

Cook the crab: Add the snow crab clusters to the boiling liquid, making sure they are mostly submerged. Return to a gentle boil and cook for 4–6 minutes for thawed fresh crab (6–8 minutes for chilled but previously cooked crab; see note below). Snow crab is usually already cooked when purchased—heat until warmed through; if raw, follow the longer time until shells turn bright orange and meat is opaque.

Shock and drain: Immediately transfer crab to a large bowl of ice water for 1–2 minutes to stop cooking and preserve texture. Drain and transfer to a platter. Pat dry.

Make the compound butter

In a small saucepan over low heat or in a microwave-safe bowl, melt 6 tbsp unsalted butter. Stir in 2 minced garlic cloves, 1 tbsp finely chopped parsley, 1 tsp lemon zest, 1 tsp Old Bay seasoning, 1 tsp kosher salt and 1 tsp freshly ground black pepper until well combined. Keep warm (do not let butter brown).

Serve: Arrange the snow crab on a serving platter. Brush or drizzle the warm compound butter over the crab clusters and sprinkle a tiny extra pinch of parsley for color. Serve immediately with lemon wedges on the side and additional melted butter for dipping.

Notes on pre-cooked crab: Most retail snow crab is precooked and frozen. For precooked crab, you are reheating — warm in gently boiling salted water for 4–6 minutes, then ice-shock. For raw crab purchased live, ensure internal temperature reaches 145°F/63°C and cook 8–10 minutes depending on cluster size.