Snow Lamp Crab Recipe

Prepare butter sauce

In a small saucepan over low heat, melt 6 tablespoons unsalted butter. Add the minced garlic and cook gently 1 minute until fragrant but not browned. Stir in 2 tablespoons fresh lemon juice, 2 teaspoons Old Bay seasoning, 1 teaspoon smoked paprika and 1 teaspoon hot sauce (if using). Keep warm on the lowest heat setting.

Steam crab

Fill a large pot with a steam rack/insert and add 1–2 inches of water (or use a large deep skillet with a lid and a trivet). Add the bay leaf to the liquid. Bring to a vigorous simmer. Place the 2 lbs split snow crab legs on the rack, cover, and steam 6–8 minutes until heated through and fragrant. If crab is fully thawed and pre-cooked, time toward the lower end; do not over-steam.

After steaming, transfer crab to a large serving bowl and brush generously with the warm garlic-lemon butter. Tent loosely with foil to keep warm while you finish the rest of the components.

Cook potatoes

While the crab steams, place 1 lb new potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook 10–12 minutes until a paring knife slides in easily. Drain and return to the pot; toss with 1 tablespoon of the prepared butter sauce (reserve remaining butter for service) and season with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper to taste.

Cook corn

If using whole ears: in a separate pot of boiling water, add the corn and cook 4–5 minutes until tender; drain and cut into serving lengths. If using fresh kernels: sauté 1 tablespoon butter in a skillet over medium heat, add kernels and a pinch of salt, cook 3–4 minutes until bright and tender. Keep warm.

Brown andouille

In a medium skillet over medium-high heat, add the sliced 8 oz andouille and cook 3–4 minutes, stirring, until browned and slightly crisp at the edges. Remove and set aside on paper towel.

Make quick broth

In the same skillet, add 2 cups low-sodium chicken or seafood stock and 1 tablespoon white wine (if using). Scrape up browned bits from the pan, add the bay leaf, and bring to a simmer. Reduce heat and simmer 3–4 minutes to concentrate flavors. Taste and adjust seasoning with a pinch of salt and pepper if needed. Return the browned andouille to the skillet to heat through.

Assemble: On a large shallow platter or in individual shallow bowls, arrange the buttered new potatoes and corn. Lay the steamed snow crab legs on top or alongside. Spoon the andouille and its broth around the potatoes and corn (not directly over crab if you want to keep the shell dry).

Finish: Spoon any remaining garlic-lemon butter over the crab. Scatter the browned andouille pieces and pour a little of the pan broth over the potatoes and corn for flavor. Sprinkle 2 tablespoons chopped fresh parsley over the whole dish and serve with 4 lemon wedges for squeezing.

Serve immediately while hot. Provide small forks or crab crackers if desired.