Snow Crab Legs from Alaska
Superb eating but many folk find snow crab legs a cooking mystery.
They are caught in Alaskan crab waters and as a fresh crab are then precooked and frozen. They are available in your local supermarket all year and although their legs are not as large as the closely related Alaskan king crab legs they are easy to cook and taste exceptional. You can cook crab legs many ways however they are also lovely when simply prepared then eaten.
Cooking crab legs can be by steaming, boiling and baking and they can be served as a whole or as sections with drawn butter for a flavorsome dipping. Crab claws also make beautiful appetizers served before the main meal. Snow crab legs are great served cold in salads, pasta dishes, stuffing, dipping and as many others. They are also fantastic served hot in soups, omelettes, pasta sauces, cocktail finger food etc.
How to cook snow crab legs
Firstly remove all ice from around this Alaskan crab so it will cook evenly. Please note you will need 2 clusters per guest if the crab clusters are small to medium.
Fill a large 10 quart stock pot with water to within 6 inches from the top so as to allow for adding ingredients and bring to boil then let simmer.
Add seasoning
• sea salt to taste
• 1 sweet onion
• 4 bay leaves
• ¼ cup of lemon juice
• ¼ cup of white distilled vinegar to help break the shell
• ¼ cup of Zatarain’s Shrimp and Crab Boil
• tops of 3 celery stalks
• 3 or 4 garlic cloves
Bring the simmering water from the stock pot back to boil then add the snow crab legs for 3 minutes then turn off the heat and let the crab legs sit in the water for another 10 minutes to take in the seasoning.
Recommended ways to serve the legs of this Alaskan crab or even the Alaskan king crab legs is on a large platter with a pair of crab or even nut crackers. You can have almost any side dish but boiled potatoes goes very well with the snow crab legs.
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