Snow Crab Recipe

Thaw (if frozen)

If using frozen crab, thaw in the refrigerator overnight or place sealed crab in cold water for 30–60 minutes until flexible. Pat dry with paper towels.

Prepare cooking liquid

In a large stockpot, add 3 liters of water, 3 tablespoons coarse sea salt, 2 bay leaves, 1 teaspoon whole black peppercorns and the juice of half the lemon (reserve the other half for serving). Bring to a rolling boil over high heat.

Cook the crab

Once the water is boiling, reduce heat so it is at a lively boil. Add the snow crab clusters one at a time, submerging them using tongs. When the water returns to a boil, cook for 4–6 minutes for pre-cooked/frozen snow crab (or 6–8 minutes for fresh/live crab once it returns to a boil). The shells should turn bright orange and the meat heated through. Avoid overcooking to keep meat tender.

Drain and rest

Using tongs, transfer the cooked crab to a colander to drain and let rest for 2–3 minutes so juices redistribute and they cool slightly for handling.

Prepare garlic butter

While the crab rests, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Add 2 teaspoons minced garlic and cook gently for 30–45 seconds until fragrant. Stir in 2 tablespoons finely chopped parsley, 1 teaspoon Old Bay (optional), 1/2 teaspoon coarse-ground black pepper, and the remaining lemon half's juice. Keep warm on the lowest heat.

Crack and serve

Arrange crab on a platter. Provide crab crackers or kitchen shears. Pour the warm garlic butter into small bowls for dipping. Serve with lemon wedges.

Whisk together 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1 teaspoon hot sauce (optional) and 1/4 teaspoon salt in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.