Snow Crab Legs Recipe

Thaw (if frozen)

If crab legs are frozen, transfer to the refrigerator for 8–12 hours or place sealed legs under cold running water for 15–20 minutes until flexible.

Prepare poaching liquid

In a large pot (big enough to hold crab legs flat or folded), combine 2 liters of water, 1 tablespoon kosher salt and 2 bay leaves. Slice the lemon in half and squeeze one half into the water, then add the squeezed halves to the pot. Bring the mixture to a gentle boil over high heat.

Poach crab legs

Once the liquid boils, reduce heat so it simmers. Add the crab legs (folding them if necessary so they fit) and cover the pot. Poach for 4–6 minutes for thawed legs; if legs were still slightly icy, poach 6–8 minutes. Do not overcook — crab legs are pre-cooked and only need to be heated through.

Drain and rest

Using tongs, remove legs from the pot and let them rest on a platter for 1–2 minutes to allow excess water to drain. If desired, quickly place under a broiler for 1–2 minutes to add light browning (see optional finishing).

Optional finishing (broil or grill)

Preheat broiler to high or a grill to medium-high. Brush crab legs lightly with some of the garlic herb butter, place on a sheet pan or directly on the grill, and broil/grill 1–2 minutes per side just until butter is sizzling and shells turn lightly golden. Watch closely to avoid burning.

In a small saucepan over low heat or in a microwave-safe bowl, melt 4 tablespoons unsalted butter gently until just melted. Add 2 teaspoons minced garlic and let it warm in the butter for 30–60 seconds to release aroma (do not brown). Stir in 1 tablespoon fresh lemon juice, 1 tablespoon finely chopped parsley, 1 teaspoon salt, 1 teaspoon black pepper and 1/4 teaspoon cayenne (optional). Taste and adjust seasoning. Keep warm until serving.

Arrange snow crab legs on a large platter. Place small bowls of garlic herb butter alongside, add lemon wedges and garnish with parsley sprigs. Provide crab crackers or kitchen shears and small forks for extracting meat. Squeeze lemon over crab meat as desired and dip into warm butter.