Snow Crab Legs Recipe

Thaw (if frozen)

If crab legs are frozen, place them in the refrigerator overnight or run under cold water in a sink until thawed. Pat dry with paper towels.

Cut lemon in half. Smash one half lightly to release juices for the steaming liquid; reserve wedges from the other half for serving. Peel and lightly crush garlic cloves.

If legs are very long for your pot, use kitchen shears or a knife to cut them into 4-6 inch sections so they fit comfortably.

In a large pot fitted with a steamer basket (or a large deep skillet with a rack), combine 4 cups water, 1 cup white wine (use just water if you prefer), 1 whole bay leaf, the smashed lemon half, crushed garlic, and 1 tablespoon kosher salt.

Bring the liquid to a rolling simmer over medium-high heat. Taste a small drop of the liquid (careful, it will be salty) and adjust seasoning if needed. The liquid should be flavorful but not overly salty.

Place the steamer basket or rack into the pot above the simmering liquid. Arrange the crab legs in a single layer as much as possible, stacking gently if necessary.

Cover the pot tightly with a lid and steam for 5–7 minutes if the legs are thawed (8–10 minutes if still slightly chilled). Snow crab legs are usually pre-cooked; you are reheating and infusing flavor — avoid overcooking to keep the meat tender.

After steaming, use tongs to transfer the legs to a large platter. Discard the lemon and bay leaf from the pot.

While the legs steam (or immediately after), melt 4 tablespoons unsalted butter in a small saucepan over low heat until just melted. Stir in 1 teaspoon Old Bay or seasoning if using, and 1 tablespoon chopped parsley, if desired. Keep warm.

Arrange crab legs on a serving platter. Serve with warmed melted butter, lemon wedges, and extra seasoning on the side. Provide nutcrackers or kitchen shears and small forks for extracting meat.

To eat: crack the legs at the joints or along the shell with shears, remove meat and dip in butter and squeeze lemon as desired.