Ingredients
2 lb. snow crab leg clusters (about 4)
2 tbsp. kosher salt
1 tbsp. smoked paprika
2 tsp. dried oregano
2 tsp. dried thyme
2 tsp. freshly ground black pepper
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. granulated sugar
3/4 tsp. cayenne
3/4 c. butter, melted
2 c. water
3 qt. water
1/4 c. distilled white vinegar
2 cloves garlic, chopped
2 bay leaves
1 tbsp. mustard seeds
2 tsp. allspice berries
1/2 c. butter
1 clove garlic, chopped
2 tbsp. Dijon mustard
2 tbsp. chopped fresh parsley
Preparation
Step 1Preheat oven to 375°. In a small bowl, combine butter, vinegar, garlic, bay leaves, mustard seeds, allspice, and 1/4 cup seasoning mix. Layer crab legs in a 13"-by-9" pan. Generously brush with butter mixture, concentrating on clusters of meat.Step 2Tightly cover pan with foil and bake until heated through and steaming, about 15 minutes. If crab legs are frozen, bake about 10 minutes more.
Step 1Prepare a grill for medium-high heat. In a small bowl, combine butter, vinegar, garlic, bay leaves, mustard seeds, allspice, and 1/4 cup seasoning mix. Layer crab legs on a large sheet of foil. Generously brush with butter mixture, concentrating on clusters of meat. Pinch long sides of foil together to create a tight seal. Fold each side in, sealing any remaining gaps. Pay close attention to tips of legs to ensure that they don’t poke through foil and cause leakage. Step 2Close lid on grill and grill foil packets until legs are heated through and steaming and shells are a bright orange-y red color, about 10 minutes. If crab legs are frozen, grill about 5 minutes more.
Where are snow crabs found and how are they caught/cooked? Snow crabs are caught in the northern waters of the globe between the US and Russia. They’re usually caught, cooked, and frozen on the crabbing boat or shipped live, cooked, and frozen at a seafood processing plant. That being said, the snow crab you’ll find in the supermarket is technically already cooked and sporting that trademark orangey-red shell instead of the brownish-purple shell it has when raw. Fresh or frozen? Buy frozen if you can find it. Thaw them in the refrigerator overnight in a large pan with a few layers of paper towels or a perforated pan to allow for drainage. Fresh crab legs were previously frozen, but since you didn’t thaw them yourself, it’ll be hard to tell exactly how long they’ve been thawed. Buying frozen will give you more control, and we included a few methods that let you cook right from frozen if you’re in a pinch. Which cooking method is best? It all depends on what you need from your crab leg feast. All of the methods are super easy and ready to adapt. If you don’t mind butter dripping from your hands, go with the grilled or baked method. If you prefer a more subtle flavoring that lets the crab shine through, try the steamed or boiled method. How to clean crab legs Crab legs can have clusters of small black or brown barnacles on the pale side of the shell. Those are totally normal and easily removed by scraping them with a sharp paring knife under cold running water. The crab may also still have a few pieces of gill still attached, which you can remove by gently pulling. How to crack crab legs A lot of folks use their teeth, but if you have your dentist in mind, grab a crab cracker or even a fork to help break into the shell. If you’re using a fork, wedge one of the tines beneath the pale side of the shell and work your way up to split the shell open. To get full pieces of meat out of the legs, start from the bottom of the leg with the tip. Twist and pull the tip of the crab leg until the tendons release and pull out cleanly. Separate the leg section, and the meat should pull out cleanly. Continue up the leg, twisting and pulling the tendons out before breaking into the next section. Can I pre-crack the shells? For all cooking methods except for boiling, pre-cracking the shells is a great way to induct picky eaters into the crab-lover club. Use a pair of shellfish scissors to cut slits into the legs, making it easier for the eater. How can I tell if the crab is bad? The smell is always a great indicator. Give the crab a good whiff to make sure it doesn’t smell rotten. Check for large dark splotches on the legs and cut off the leg just past the blemish. How to season snow crab We went all out on this one with a hearty seafood seasoning for each method that we tried. But if you’re a crab purist, we totally understand and respect that. Feel free to keep the seasoning mix more simple (salt, pepper, garlic powder). The most important thing is that you adhere to the amount of water required for each cooking method. What to serve with crabs You could keep it classic with roasted potatoes and corn on the cob, or class it up a little bit with a large salad or buttery pasta. We paired the legs with loaded melted butter but feel free to use regular melted butter! Store any leftovers in a gallon-sized resealable plastic bag for up to 2 days. Did you make this recipe? Let us know what you think in the comments below!
