📝 About This Recipe
Indulge in the sweet, delicate succulence of premium Snow Crab, gently steamed to perfection and drenched in a silky, lemon-garlic butter sauce. This recipe captures the essence of a coastal seafood boil while maintaining an elegant, refined flavor profile that highlights the crab's natural brininess. It is the ultimate interactive dining experience, perfect for celebratory dinners or a luxurious weekend treat.
🥗 Ingredients
The Crab
- 4-5 lbs Snow Crab Clusters (thawed if frozen, rinsed under cold water)
- 2 pieces Lemons (sliced into thick rounds)
The Steaming Liquid
- 4 cups Water
- 1 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 3 tablespoons Old Bay Seasoning
- 4 cloves Garlic (smashed)
- 3 sprigs Fresh Thyme
Signature Garlic Butter Sauce
- 1 cup Unsalted Butter (2 sticks, high-quality European style preferred)
- 6 cloves Garlic (minced very finely)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/2 teaspoon Smoked Paprika
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
👨🍳 Instructions
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1
Begin by thoroughly rinsing the snow crab clusters under cold running water to remove any excess brine or ice crystals. Pat them dry slightly.
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2
In a very large stockpot fitted with a steamer basket, combine the water, white wine, Old Bay seasoning, smashed garlic cloves, and thyme sprigs.
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3
Bring the liquid to a rolling boil over high heat, then reduce to a simmer for 5 minutes to allow the aromatics to infuse the steam.
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4
While the liquid simmers, prepare the garlic butter. In a small saucepan over low heat, melt the 2 sticks of butter slowly to avoid browning.
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5
Add the minced garlic to the melting butter. Cook on low for 3-4 minutes until the garlic is fragrant and softened, but not colored.
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6
Whisk in the lemon juice, smoked paprika, red pepper flakes, and salt into the butter. Keep this warm on the lowest setting.
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7
Arrange the crab clusters in the steamer basket, layering them as evenly as possible. Place the lemon slices on top of the crab.
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8
Cover the pot with a tight-fitting lid. Steam the crab for 6-8 minutes. You will know they are done when they are fragrant and piping hot throughout.
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9
Carefully remove the lid (watch out for the steam!) and use tongs to transfer the hot crab clusters to a large serving platter.
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10
Stir the fresh parsley into the warm garlic butter sauce.
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11
Generously brush some of the garlic butter over the crab clusters immediately to glaze them.
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12
Pour the remaining garlic butter into individual ramekins for dipping and serve alongside the crab.
💡 Chef's Tips
Most snow crab sold in stores is pre-cooked and frozen; you are essentially reheating it, so be careful not to overcook or the meat will become rubbery. If you don't have a steamer basket, you can use a large colander inside a pot or even crumple up balls of aluminum foil to keep the crab above the water level. For the cleanest meat extraction, use kitchen shears to snip down the side of the legs rather than using a traditional nutcracker which can shard the shell. Always thaw your crab in the refrigerator overnight for the best texture; avoid using the microwave to defrost seafood. Don't discard the shells! Use them to make a rich seafood stock for chowders or risottos later.
🍽️ Serving Suggestions
Serve with warm, crusty sourdough bread to soak up the extra garlic butter sauce. Pair with a crisp, chilled glass of Chardonnay or a light pilsner beer to cut through the richness of the butter. Classic sides like corn on the cob and roasted baby red potatoes make this a complete 'boil' style meal. A simple arugula salad with a light lemon vinaigrette provides a refreshing peppery contrast to the sweet crab meat. Provide plenty of napkins and a 'discard bowl' for shells to keep the table organized.