Snow Crab Recipe

Prepare cooking liquid

In a large stockpot (big enough to hold 6–8 quarts), add 6 liters of water. Stir in 3 tablespoons kosher salt, 3 tablespoons Old Bay seasoning, 2 bay leaves, 1 tablespoon whole black peppercorns, the halved lemon, and 4 crushed garlic cloves. Bring the mixture to a rolling boil over high heat.

Add spicy mix (if using)

If you want a spicy boil, whisk together cayenne (2 tsp), smoked paprika (2 tsp), crushed red pepper flakes (1 tsp), and 2 tablespoons hot sauce in a small bowl and add to the boiling liquid. Stir to combine and let the liquid return to a gentle boil for 1 minute so flavors bloom.

Cook the crab legs

Add the snow crab legs to the pot, submerging them as much as possible. Because most snow crab legs are precooked and frozen, simmer them 4–5 minutes until heated through and bright orange. For chilled raw or very large legs, increase to 6–8 minutes. Do not boil vigorously or cook much longer to avoid toughening the meat.

Finish with butter

While crab finishes, melt 1 cup unsalted butter in a small saucepan over low heat. Keep warm for serving. Remove crab legs with tongs and drain briefly. Transfer to a large serving platter and brush lightly with some of the melted butter; reserve remaining butter for dipping.

The spicy mix was added to the cooking liquid in step 2 if desired. Alternatively, you can sprinkle the cayenne/smoked paprika/pepper-flake blend over the crab after cooking or mix it into the melted butter (stir 2–3 teaspoons of the blend into 1 cup warm melted butter) for a spicy dipping butter.

Bake the potatoes

Preheat oven to 425°F (220°C). Scrub 4 medium baking potatoes; dry and rub with 2 tablespoons olive oil and 1 tablespoon coarse salt. Place directly on the oven rack or on a baking sheet and roast 45–60 minutes until skin is crisp and an inserted knife meets little resistance. Time varies by potato size.

Finish and plate

Once potatoes are done, slice an X in the top and fluff the interior with a fork. Arrange the crab legs on a large platter with baked potatoes alongside. Garnish crab and potatoes with chopped parsley and lemon wedges. Serve with reserved melted butter (optionally mixed with 1 teaspoon Old Bay) and extra lemon. Provide crab crackers and picks if desired.