Snow Crab Recipe

If crab is frozen

Thaw frozen snow crab legs in the refrigerator overnight, or for a quicker method place sealed crab legs in cold water for 30–60 minutes until pliable.

Refresh and chill

Bring 8 cups water and 1 tbs coarse sea salt to a gentle simmer in a large pot. Add the cooked snow crab legs and heat just until warmed through, about 3–4 minutes — do not boil vigorously (legs are already cooked). Remove legs with tongs and immediately transfer to a large bowl of ice and 6 cups ice water to rapidly chill for 2–3 minutes. This firms the meat and stops cooking.

Dry and portion

Remove legs from ice bath and pat dry with paper towels. Using kitchen shears or a crab cracker, split legs along the seam where appropriate to expose meat for easy eating. Arrange whole legs and split sections attractively.

Compound butter

In a small saucepan over low heat melt 6 tbs unsalted butter. Add 1 tsp minced garlic and cook gently for 30–45 seconds until fragrant but not browned. Remove from heat and stir in 2 tbs fresh lemon juice, 1 tbs finely chopped parsley and 1 tsp cracked black pepper. Keep warm or transfer to a small serving bowl and cover to maintain warmth.

Sauces and garnishes

Place 1 cup cocktail sauce in a small bowl. Halve 2 lemons and arrange on the platter for squeezing. If desired, spoon a little of the warm compound butter into a shallow ramekin for dipping.

Prepare a serving platter lined with 4 cups crushed ice and optional seaweed or lettuce leaves to create an attractive bed. Nestle the chilled snow crab legs into the ice bed, arranging cracked or split pieces on top for guests to access meat easily.

Arrange the compound butter, cocktail sauce, and lemon halves around the crab. Garnish with a sprinkle of the remaining parsley if desired. Provide small crab crackers or kitchen shears, napkins, and small forks for diners.

Serve immediately — snow crab on the raw bar is best served chilled with warm butter on the side and lemon wedges for bright acidity.