How to Prepare Snow Crab Legs

Snow crab, also known as "queen crab" or "spider crab," is a crustacean that lives in cold waters in the Atlantic and Pacific oceans. Their scientific name, Chionoecetes, means "snow inhabitant." But they can also be found much farther south in the waters around California. They are commonly prepared by steaming or boiling. This recipe can prepare between one and six clusters of snow crab legs.

Difficulty: Easy

Instructions

Things You'll Need:

• Parsnips
• Celery
• Onion
• Parsley
• Sauce pot
• Fish stock
• Lemon juice
• White wine
• Bay leaves

1. Peel 2 pounds of parsnips, then chop them into small cubes. Dice six celery stalks, one yellow onion and half of a bunch of parsley.

2. Fill a large sauce pot with 1 cup of fish stock, 3 tbsp. of lemon juice and ½ cup of white wine, then add the celery, parsnips, onion, parsley and three bay leaves.

3. Bring the liquid to a boil, then reduce the heat to medium. Allow it to simmer for 20 to 30 minutes or until the vegetables are tender.

4. Rinse superficial dirt and debris from the snow crab legs in cold water, then move them into the simmering pot. Allow the snow crab legs to cook for 10 to 15 minutes.

5. Drain the liquid from the pot and remove the three bay leaves. Serve the snow crab legs with the vegetables from the broth. Use a crab cracker to break open the legs and remove the meat from inside.

Tips & Warnings

• Water or vegetable broth can be used in place of fish broth if desired, or if no fish broth is available. You can add fresh ground black pepper to the broth if desired. Sauvignon Blanc or Pinot Grigio are the recommended varieties of white wine to use, but any type of white cooking wine will work.

References

• Book: The Everything Mediterranean Cookbook; 2003

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