snow crab in garlic butter sauce

2015-12-25 a.o.

Snow crab is considerably smaller than king crab, but my biggest snow crab was on par with my smallest king crab. Do try to find them as big as you can. The smaller ones are all shell with so little meat that—once you've seen the larger ones—they're not worth the effort and cost for what little you get out of them.

This recipe is so finger-licking good that I don’t care that it is also very messy. This is my favorite recipe for snow crab. If you don’t like garlic, just leave it out, and enjoy it anyway.

The sauce is the same one I used for king crab—plus garlic—but I don't just use it as a dipping sauce here. I like to sauté the snow crab in a frying pan with plenty of that sauce, so the meal becomes that glorious buttery finger-licking mess. :-)

INGREDIENTS

This is what you need for 2 servings:

2 lb. of snow crab legs
get them as big as possible
1 stick of butter
½ head of garlic, peeled, pressed
2 tbsp. parsley, chopped
S&P
optional:
- French bread, sliced, toasted

Pic1: snow crab in parsleyed butter sauce
2019-07-31

Directions

Thaw the crab legs in the refrigerator.
Break the legs if they won’t fit in the pan otherwise.
With a sharp knife, cut through the shell lengthwise. The light colored underside of the legs is softer. It is easier to do that beforehand than when the crab is piping hot on your plate.
Steam the legs 3-5 minutes, depending on thickness.
Melt butter over medium heat.
Stir in the garlic, S&P to taste, parsley. Simmer 3 minutes.
Add the crab pieces.
Stir until the pieces are completely warmed through and covered in butter sauce.
Serve with toasted French bread. Take your time to really enjoy this. :-)

Important:

Do not throw away the crab shells. Boil them to make crab stock.

Pic2: steaming 2017-12-25
Pic3: sautéed in garlic butter 2015-12-25
Pic4: served 2015-12-25

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org