Snow Crab comes pre-cooked with a thinner shell, so it's easy to split open and enjoy after a quick reheat. Boil, grill, roast, or steam to bring out the sweet flavor and tender texture — a little butter and lemon goes a long way.
Thawing
Keep frozen at 0°F or below until ready to use. For best results, thaw before cooking by removing all packaging and refrigerating below 38°F for 8–10 hours or overnight.
Broil
Place Snow Crab on a broiler rack 5 inches from heat for 5 minutes, until heated through.
Steam
Fill a large pot with 3/4 inch of water. Place a steam basket in the pot and bring water to a boil. Add the crab, reduce heat, cover, and steam for about 5 minutes, until heated through.
Saute
Start with serving-sized pieces in or out of the shell. Melt butter, margarine, or oil in a pan, stir in the crab, and saute lightly for 3–5 minutes, until heated through. When sauteing with other ingredients, add the crab during the last 5 minutes of cooking.
Grill
Place the crab (legs and/or clusters) on a well-oiled grill a few inches above hot coals for 5 minutes, until heated through. Cooking times and temperatures may vary with equipment and load.
