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. :-)


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




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