Snow Crab Leg Clusters
|Approx. 30lbs, 8-10oz per cluster.|
Snow crabs (aka queen crabs, tanner crabs) have legs that are very tasty, but smaller than king crab legs. Their meat is also little more fibrous than king crab meat. They are often used as a more affordable alternative to king crab legs.
Snow crab legs are sold as “clusters” - groups of several legs connected to a portion of the crab’s body. Both the legs and the body portion contain meat that can be extracted with a crab cracker.
These snow crab legs have already been cooked and can be enjoyed hot or cold. Their meat is delicious dipped in melted butter, tossed in salads, added to soups, pasta or other dishes.
Snow crab claws are also available.
Shelf Life: For best quality,snow crab should be used the day it is thawed (preferably as soon as possible).
RECIPES & TIPS
Crab pairs well with a huge variety of flavors, including spicy chile peppers, vinaigrettes, cilantro, lemon, shiso leaves, lobster mushrooms, butter, tarragon, mustard, avocados, grapefruit, yuzu juice, kabosu juice, mayonnaise or aioli, shrimp, bacon, onions, bell peppers and a huge variety of vegetables.
Because these crab legs are already cooked, if you’re serving them hot take care to only heat them through, cooking them further can damage their flavor and texture.
Snow crab legs can be boiled, steamed, broiled, or grilled in the shell. Read How to Cook Crab Legs for more info.
You can remove the meat from the legs before serving or simply bring them to the table with a crab cracker (and perhaps a bib). Cooked crab legs are delicious cracked & dipped in aioli, mayonnaise, drawn/clarified butter or a vinaigrette.
How to Make Homemade Aioli & Mayonnaise
How to Clarify Butter
How to Make a Vinaigrette
Snow crab clusters can also be used in seafood boils with potatoes, corn on the cob, and sausages.
Seafood Boil Seasoning Recipe
Browse all Crab Recipes