Snow Crab Recipe

Thaw (if needed)

If using frozen snow crab legs, thaw them in the refrigerator overnight. For a faster method, place sealed crab in cold water for 20–30 minutes until pliable.

In a large pot bring 8 cups of water to a rolling boil. Add 2 tablespoons coarse sea salt, 2 bay leaves, 1 teaspoon whole black peppercorns and the juice of half the lemon (reserve half the lemon for serving).

Once the broth is at a full boil, reduce heat slightly so the liquid is gently boiling. Add the crab legs to the pot. If clusters are larger than the pot, break them into pieces so they fit comfortably.

Cover and heat for 4–6 minutes for pre-cooked frozen crab (most snow crab sold frozen is pre-cooked). If you have raw fresh snow crab (rare), cook 8–10 minutes. You want the legs to be heated through and opaque; avoid extended boiling which can toughen the meat.

Remove crab legs with tongs and transfer to a large platter. Let drain for 1–2 minutes.

In a small saucepan or skillet over low heat, add 6 tablespoons unsalted butter. Melt slowly to avoid browning.

Add 2 minced garlic cloves and cook gently for 30–45 seconds until fragrant, stirring so garlic does not brown.

Remove from heat and stir in 1 tablespoon finely chopped parsley, 1 teaspoon chopped chives, 1 teaspoon fresh lemon juice, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust salt or lemon. Keep warm until serving.

Arrange the warm crab legs on a platter. Sprinkle lightly with 1 teaspoon Old Bay seasoning if using and provide lemon wedges alongside.

Serve immediately with small bowls of the warm herb butter dipping sauce and tools (crab crackers/seafood picks). To eat: crack the shell with the cracker, pull out the meat with picks or fingers, dip into butter and squeeze a little lemon over the meat.

Leftover cooked crab can be refrigerated in an airtight container for up to 2 days. Reheat gently by steaming for 4–6 minutes or warming in a 300°F (150°C) oven wrapped in foil for 8–10 minutes.