Cajun-style Snow Crabs Recipe

Prepare and boil

Fill a large stockpot with 4 liters of water. Add 2 tbsp sea salt and 2 bay leaves and bring to a rolling boil over high heat.

While the water heats, scrub the potatoes clean. Place potatoes into the boiling water and cook for 10 minutes.

After potatoes have boiled for 10 minutes, add the corn (whole cob) and return to a simmer for 6 minutes.

Carefully add the 3 snow crab clusters to the pot. Cover and return to a boil, then cook for 4–5 minutes until heated through. Snow crab from thawed state heats quickly; if fully frozen, add 1–2 extra minutes. Do not overcook.

Using tongs, remove the crab clusters, corn and potatoes and drain well on a tray. Reserve 1/2 cup of the cooking liquid for the sauce if desired.

While the boil is happening, mix the cajun seasoning: in a small bowl combine 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp cayenne, 1 tsp coarse black pepper and 1 tsp kosher salt. Stir thoroughly.

Lightly dust the drained crab clusters with 1/2 to 3/4 of the seasoning blend, massaging gently into cracks and exposed meat. Reserve the remainder for sprinkling after saucing.

In a medium skillet set over medium heat, melt 6 tbsp unsalted butter with 1 tbsp olive oil. Add the minced garlic and sauté 30–45 seconds until fragrant but not browned.

Stir in 3 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tsp salt, 1/2 tsp black pepper and 1 tsp hot sauce (if using). If the sauce looks too thick, add 2–4 tbsp of the reserved cooking liquid to loosen.

Simmer gently for 1–2 minutes to meld flavors, then remove from heat and stir in 2 tbsp chopped fresh parsley.

Brush the crab clusters lightly with the 2 tbsp melted butter, then spoon the lemon garlic butter sauce over each cluster, ensuring some sauce gets into joints and exposed meat. Sprinkle the remaining cajun seasoning over the sauced crab for an extra kick.

Cut the corn into halves or leave whole as desired. Plate 1 crab cluster per plate with a corn portion and a potato each. Garnish with lemon wedges and an extra spoonful of sauce on the side for dipping.

Serve immediately while hot. Provide mallets or crab crackers and small forks. Estimated leftovers: any unused sauce keeps refrigerated in an airtight container for up to 3 days.