Snow Crab Legs Recipe

Thaw (if frozen)

If crab legs are frozen, place them in the refrigerator overnight, or run under cold water for 10–15 minutes to separate pieces and partially thaw. Drain well.

Fill a large pot with 1–2 inches (about 250–500 ml) of water. Place a steamer basket or rack in the pot, ensuring the water does not touch the basket. Bring the water to a rolling simmer over high heat.

Arrange the crab legs in the steamer basket. They can overlap; bend legs as needed to fit. Cover the pot with a tight-fitting lid.

Steam the crab legs for 5–7 minutes if thawed, or 8–10 minutes if still mostly frozen. Steam just until heated through and fragrant — avoid overcooking to keep meat tender. Use tongs to remove the legs from the pot.

While the crab steams, melt 6 tbsp unsalted butter in a small saucepan over low heat.

Add 2 tsp minced garlic to the melted butter and cook gently for 30–45 seconds until fragrant (do not brown).

Remove the pan from heat. Stir in 2 tbsp fresh lemon juice, 2 tbsp chopped parsley, 1 tsp Old Bay seasoning, 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp red pepper flakes if using. Keep warm until serving.

Place steamed crab legs on a large platter. Use kitchen shears or a crab cracker to cut along the length of thicker shells to expose meat, or leave whole and let guests crack them.

Pour the seasoned butter into a small bowl or individual dipping dishes. Provide extra melted butter and lemon wedges alongside.

Serve immediately while hot. To eat: squeeze lemon over meat and dip in seasoned butter. Discard shells.

Reserve any leftover butter in the refrigerator for up to 3 days. Reheat gently before serving. Clean tools and sanitize surfaces used for shell fragments.

Tip: For a broiled finish, after steaming arrange crab legs on a sheet pan, brush with seasoned butter, and broil 2–3 minutes to brown and caramelize slightly — watch closely to prevent burning.