These snow crab claws are already completely cooked and once thawed are safe to eat chilled or can be gently reheated.
Snow crab claws should be thawed before reheating. Take care not to overcook them, as doing so will damage their texture and flavor.
Snow crab claws can be steamed or poached for about five minutes, sautéed in butter and herbs, baked or broiled.
Crab pairs well with a huge variety of flavors, including peppers, vinaigrettes, cilantro, lemon, shiso leaves, lobster mushrooms, butter, tarragon, mustard, avocados, grapefruit, lemon, mayonnaise or aioli, shrimp, bacon, onions, bell peppers and a huge variety of other vegetables.