Snow Crab Legs
July 21, 2016
Revised & updated 1/12/2021 - Once you discover how easy & relatively inexpensive it is to make Snow Crab Legs at home, compared to ordering it in a restaurant, you'll wonder why you never did it before! I like to serve Snow Crab Legs with a side of mashed potatoes & either corn, steamed broccoli or a vegetable medley like carrots, summer squash & broccoli.
1 Defrost crab legs for about 2 hours & then rinse in cold water.
2 Set up your dinner table with napkins, seafood forks, seafood crackers or nutcrackers.
3 Also add to the table a large bowl, lined with a bag, for discarding crab shells.
4 On the stove top; melt 1 Tblsp of ghee in each of 2 separate metal butter servers, on warm heat. Keep warm till ready to serve.
5 Fill a 16 quart stock pot, 2/3 of the way, with water. Add salt & sugar to the water. Partially cover & bring to a rapid boil on high heat. (See Tip #4 for alternative cooking method)
6 On your counter, nearby the stock pot; set up a dinner plate with a large colander on top & a large set of tongs. Place crab leg racks in the boiling water, partially cover & boil for 3 minutes. Do not overcook.
7 Using the tongs; remove leg racks to the plated colander to drain for a couple of seconds & immediately transfer to 2 serving platters.
8 Add your side dishes, melted ghee & serve right away.
Tips & Suggestions
1 You can buy frozen snow crab legs (precooked) in the seafood department of most grocery stores. I like to wait until it goes on sale & then buy several bags weighing between 2 1/2 to 3 lbs (each bag serves 2) & store them in the freezer.
2 Ghee is clarified butter & can be purchased in jars in most natural food stores or larger supermarkets. Here's a recipe if you'd like to make your own from scratch: Cut up 1 pound of organic, unsalted butter into 1 Tblsp pats & place in a small saucepan. Melt over low heat, then remove from heat & let stand 3 minutes. Skim froth off the top. Pour slowly through a cheesecloth into a glass jar, leaving the milky solids in the bottom of the pan. Cover & store in the refrigerator (will keep indefinitely). Yields about 3/4 lb.
3 If serving more than 2 people; increase the amount of ghee. Then at step# 7 place leg racks on a large baking sheet & keep warm in a preheated 175° oven. Repeat cooking procedure with remaining crab leg racks & serve everyone at the same time.
4 Alternative cooking method: At steps #5 - 8 preheat oven to 400°, place defrosted very wet crab legs on a large baking sheet, bake for 6 minutes (do not overcook), using tongs remove to serving platters, add your sides & melted ghee, serve immediately.
5 There's not just crab meat in the orange leg parts, but there's also loads of delicious meat in the upper white section, so be sure to dig it out & eat that as well.
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