Snow Crab Cluster Recipe

Prepare

If using frozen crab clusters, thaw overnight in the refrigerator or under cold running water until pliable. Pat clusters dry with paper towels. Preheat a large pot with a steamer insert (or a large pot and colander) and add 2 cups of water to the pot.

Season Butter

In a small saucepan or microwave-safe bowl, combine 6 tablespoons unsalted butter, minced garlic (4 cloves), 2 tablespoons fresh lemon juice, 1 teaspoon Old Bay seasoning, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Melt gently over low heat until butter is fully melted and garlic is fragrant, about 2–3 minutes. Keep warm on the lowest heat.

Steam Crab

Bring the water in the pot to a rolling simmer. Place the crab clusters in the steamer basket in a single layer if possible; cover pot with lid. Steam pre-cooked snow crab clusters for 6–8 minutes until heated through (clusters are pre-cooked, so you are reheating and infusing flavor). If clusters are large, steam 8–10 minutes.

Finish

Carefully remove hot crab clusters with tongs. Brush each cluster lightly with a teaspoon of olive oil (optional) to add shine. Place clusters on a serving platter and brush liberally with the garlic-lemon butter prepared earlier, reserving some butter for the dipping sauce. Sprinkle chopped parsley over the crab and add lemon wedges to the plate.

Serve

Provide crustacean crackers or kitchen shears at the table. Serve immediately with lemon wedges and the warm garlic-lemon butter for dipping. Encourage guests to crack joints and pull leg meat from the shell; spoon warm butter over extracted meat.

In a small saucepan over low heat, combine 2 tablespoons unsalted butter and 1 minced garlic clove. Gently heat until butter is melted and garlic is fragrant, about 1–2 minutes — do not brown. Stir in 1 teaspoon fresh lemon juice and 1 teaspoon chopped parsley. Season with a pinch of salt to taste. Transfer to a warmed small bowl and keep warm until serving.