Snow Crab Legs Recipe

Prepare crab and sausage

If crab legs are frozen, thaw overnight in refrigerator or run under cold water until separated. Pat dry. Slice the sausage lengthwise so it warms through quickly and exposes more surface to the boil, or cut into 2–3 inch pieces if preferred.

Cook the egg

Place the egg in the boiling water (see Boil setup) for 9 minutes for a fully set but tender hard-cooked yolk. Remove with a slotted spoon and place in cold water to stop cooking, then peel when cool enough to handle.

Wash the potato and, if large, cut in half so it cooks in the same time as the corn. Husk the corn and cut the ear in half so pieces fit in your pot.

Bring seasoned water to a boil

In a large pot (6–8 quart), combine 2 quarts of water, sea salt, Old Bay seasoning, smashed garlic cloves, and bay leaves. Squeeze the halved lemon into the pot and drop the rinds in as well. Bring the mixture to a rolling boil over high heat.

Cook potatoes

Add the potato to the boiling seasoned water. Reduce to medium-high so the water maintains a steady boil. Cook the potato for 10 minutes until nearly tender when pierced with a fork.

Add corn and sausage

Add the corn halves and the prepared sausage to the pot. Continue boiling for 5–6 minutes until the corn is bright and tender and the sausage is heated through.

Finish with crab legs

Add the snow crab legs to the pot and boil for 4–5 minutes to heat them through thoroughly (snow crab legs are typically pre-cooked; heating briefly preserves texture). Ensure everything is hot: potatoes should be tender, corn cooked, sausage heated, and crab legs warmed.

Using a slotted spoon or tongs, remove the crab legs, sausage, corn, and potato to a large platter or individual plate. Cut the cooked egg in half and add to the plate.

Drizzle the melted butter over the crab legs and sausage. Sprinkle chopped parsley and a crack of coarse black pepper over the entire plate. Serve with lemon wedges for squeezing over the crab and vegetables.

Optional: Serve with extra melted butter or drawn butter and hot sauce at the table. Provide crab crackers or kitchen shears and a small bowl for shells.