Excited to dive into some mouthwatering seafood? Snow crab is one of those versatile treasures that can turn any meal into a special occasion—whether you’re whipping up a quick weeknight dinner or hosting a weekend feast. From buttery garlic claws to creamy pasta dishes, we’ve gathered 20 irresistible recipes that will have you reaching for your apron. Let’s get cooking and make your next meal unforgettable!
Garlic Butter Snow Crab Legs
A quiet evening calls for something special, something that unfolds slowly like the pages of a well-loved journal. Garlic butter snow crab legs offer that gentle luxury, where each crack of the shell reveals tender, sweet meat bathed in rich, aromatic warmth. It’s a dish that invites you to pause, to savor the simple act of pulling apart each leg and dipping it into that golden, fragrant pool.
Ingredients
– 2 pounds frozen snow crab legs, thawed
– 1 cup European-style unsalted butter
– 6 large garlic cloves, finely minced
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon finely chopped Italian parsley
– 1/4 teaspoon freshly cracked black pepper
– 1/8 teaspoon fine sea salt
Instructions
1. Thaw frozen snow crab legs completely in the refrigerator for 8 hours or under cold running water for 30 minutes.
2. Preheat your oven to 375°F and line a baking sheet with aluminum foil.
3. Arrange the thawed crab legs in a single layer on the prepared baking sheet.
4. Create a basting sauce by melting European-style unsalted butter in a small saucepan over medium-low heat.
5. Add finely minced garlic cloves to the melted butter and cook for 2 minutes until fragrant but not browned.
6. Stir in freshly squeezed lemon juice, finely chopped Italian parsley, freshly cracked black pepper, and fine sea salt.
7. Brush the garlic butter mixture generously over all surfaces of the crab legs using a pastry brush.
8. Bake at 375°F for 12-15 minutes until the crab meat is heated through and the shells turn bright orange-red.
9. Remove from oven and baste again with remaining garlic butter sauce.
10. Transfer to a serving platter and pour any remaining sauce over the crab legs.
Keeping the shells intact during baking helps steam the meat gently from within, preserving its delicate texture. The sweet, briny crab meat contrasts beautifully with the rich, garlic-infused butter, creating layers of flavor that unfold with each bite. Serve alongside crusty artisan bread for soaking up the extra sauce, or over lemon-herbed rice to make a complete meal.
Snow Crab and Corn Chowder
Dusk settles softly outside my kitchen window, the kind of evening that calls for something warm and comforting to cradle between your hands. There’s a quiet magic in transforming humble ingredients into a rich, creamy chowder that feels like a gentle embrace after a long day. Today, that magic comes in the form of sweet snow crab and golden corn, simmered together in a velvety broth that whispers of coastal kitchens and autumn evenings.
Ingredients
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 3 cups fresh corn kernels
– 1 pound snow crab meat, picked through for shells
– 4 cups fish stock
– 1 cup heavy cream
– 2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes
– 1 teaspoon smoked paprika
– ½ teaspoon white pepper
– 2 tablespoons chopped fresh chives
– 1 teaspoon sea salt
Instructions
1. Melt clarified butter in a heavy-bottomed Dutch oven over medium heat until it shimmers.
2. Add diced yellow onion and sauté for 6-8 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until aromatic but not browned.
4. Add fresh corn kernels and cook for 4 minutes, until they begin to caramelize slightly.
5. Pour in fish stock and bring to a gentle simmer, about 3-4 minutes.
6. Add diced Yukon Gold potatoes and simmer for 12-15 minutes until potatoes are fork-tender.
7. Stir in heavy cream and bring the mixture back to a bare simmer, about 2 minutes.
8. Gently fold in snow crab meat, being careful not to break up the delicate strands.
9. Season with smoked paprika, white pepper, and sea salt, stirring gently to combine.
10. Simmer for 3-4 minutes until crab is just heated through.
11. Remove from heat and stir in chopped fresh chives.
12. Ladle into warmed bowls and serve immediately.
Mornings might find this chowder transformed—reheated gently and served over toasted sourdough, the creamy broth soaking into the bread’s craggy surface. The sweet corn pops against the rich crab, while the potatoes melt into the velvety base, creating a texture that’s both substantial and delicate. For an elegant presentation, garnish with additional fresh chives and a sprinkle of smoked paprika just before serving.
Spicy Snow Crab Pasta
Vividly remembering the first time I tasted this dish, the memory unfolds like steam rising from a warm bowl—gentle, comforting, and layered with quiet moments of discovery. There’s something deeply personal about the way spicy heat mingles with sweet, briny crab, twirled into silky pasta on a cool evening. It’s a recipe that feels like a whispered secret, one I’m slowly putting to paper as the afternoon light fades.
Ingredients
– 8 ounces dried linguine pasta
– 1 pound fresh snow crab clusters, shell-on
– 3 tablespoons extra-virgin olive oil
– 4 cloves garlic, thinly sliced
– 1 teaspoon crushed red pepper flakes
– ½ cup dry white wine, such as Sauvignon Blanc
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– ¼ cup finely chopped fresh flat-leaf parsley
– 1 tablespoon freshly squeezed lemon juice
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the dried linguine pasta and cook for 9–11 minutes, stirring occasionally, until al dente (firm to the bite).
3. While the pasta cooks, carefully crack the snow crab clusters and extract all the meat, discarding the shells.
4. Heat the extra-virgin olive oil in a large skillet over medium heat until it shimmers.
5. Add the thinly sliced garlic and crushed red pepper flakes, sautéing for 1–2 minutes until the garlic is fragrant and lightly golden.
6. Pour in the dry white wine and simmer for 2–3 minutes, scraping up any browned bits from the skillet bottom.
7. Stir in the heavy cream and unsalted butter, cooking for 3–4 minutes until the sauce thickens slightly and coats the back of a spoon.
8. Gently fold in the extracted snow crab meat and cook for 1–2 minutes until just warmed through.
9. Drain the cooked linguine, reserving ¼ cup of the starchy pasta water.
10. Add the drained pasta to the skillet along with the reserved pasta water, tossing to coat evenly.
11. Stir in the finely chopped fresh flat-leaf parsley, freshly squeezed lemon juice, fine sea salt, and freshly ground black pepper.
12. Toss everything together for 1 minute until the sauce clings to the pasta and the flavors are well integrated.
Each strand of linguine emerges slick with creamy sauce, clinging to tender flakes of crab that carry a subtle briny sweetness. The gentle heat from the red pepper flakes lingers on the palate, balanced by the bright acidity of lemon. For a cozy twist, serve it in shallow bowls with a side of crusty, toasted bread to soak up every last drop of sauce.
Snow Crab Salad with Avocado
Sometimes the simplest meals arrive like quiet gifts, when the afternoon light slants through the kitchen window and the desire for something clean and delicate takes hold. Snow crab, with its sweet, briny whispers from the cold sea, and the buttery richness of ripe avocado create a harmony that feels both luxurious and profoundly simple.
Ingredients
- 1 lb fresh snow crab legs, cooked and chilled
- 2 large, ripe Hass avocados
- 1/4 cup crème fraîche
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp extra virgin olive oil
- 1/4 cup finely minced chives
- 1/2 tsp fine sea salt
- 1/4 tsp freshly cracked white pepper
- 4 cups mixed baby greens
- 1 tbsp champagne vinegar
Instructions
- Carefully crack the chilled snow crab legs using kitchen shears and extract all the meat, taking care to remove any small fragments of shell.
- Place the crab meat in a medium mixing bowl, using your fingers to gently separate it into large, distinct chunks.
- In a separate small bowl, whisk together the crème fraîche, lemon juice, olive oil, and champagne vinegar until fully emulsified and smooth.
- Pour three-quarters of the dressing over the crab meat, adding the minced chives, sea salt, and white pepper.
- Using a rubber spatula, fold the ingredients together with a gentle lifting motion to coat the crab without breaking down the delicate flakes.
- Halve the avocados lengthwise, remove the pits, and use a spoon to scoop the flesh from the skin in intact halves.
- Slice each avocado half crosswise into 1/2-inch thick crescents, immediately arranging them on a serving platter to minimize oxidation.
- Arrange the mixed baby greens in a loose nest on the platter, placing the avocado slices around the perimeter.
- Mound the dressed crab salad carefully in the center of the greens.
- Drizzle the remaining dressing evenly over the avocado slices and greens just before serving.
Light and creamy textures play against the firm, sweet crab in a cool, refreshing composition. The subtle acidity from the dressing cuts through the richness, making each bite clean and balanced. For a stunning presentation, serve this salad on chilled plates or in individual martini glasses for a more elegant appetizer.
Snow Crab Cakes with Lemon Aioli
Cradling a warm plate of these delicate cakes takes me back to coastal mornings, where the rhythm of the tide and the scent of salt air seemed to slow time itself. Each bite feels like a quiet conversation with the sea, a gentle reminder that the simplest pleasures often hold the deepest comfort.
Ingredients
– 1 pound fresh snow crab meat, carefully picked over for shells
– 1/2 cup panko breadcrumbs
– 1/4 cup mayonnaise
– 1 pasture-raised egg, lightly beaten
– 2 tablespoons Dijon mustard
– 1 tablespoon freshly chopped chives
– 1 teaspoon Old Bay seasoning
– 1/4 teaspoon freshly ground white pepper
– 2 tablespoons clarified butter
– 1/2 cup mayonnaise
– 1 garlic clove, microplaned
– 2 teaspoons freshly squeezed lemon juice
– 1/4 teaspoon fine sea salt
Instructions
1. Combine 1/2 cup mayonnaise, microplaned garlic clove, 2 teaspoons lemon juice, and 1/4 teaspoon fine sea salt in a small bowl, then refrigerate for 30 minutes to allow flavors to meld.
2. Gently fold together 1 pound snow crab meat, 1/2 cup panko breadcrumbs, 1/4 cup mayonnaise, lightly beaten pasture-raised egg, 2 tablespoons Dijon mustard, 1 tablespoon chopped chives, 1 teaspoon Old Bay seasoning, and 1/4 teaspoon white pepper in a large bowl.
3. Divide mixture into 8 equal portions and shape into 1-inch thick patties, being careful not to overwork the crab meat to maintain delicate texture.
4. Chill formed patties on a parchment-lined baking sheet for 20 minutes to help them hold their shape during cooking.
5. Heat 2 tablespoons clarified butter in a large skillet over medium heat until it shimmers but doesn’t smoke, about 350°F.
6. Carefully place chilled crab cakes in the hot skillet, leaving 1 inch between each for proper browning.
7. Cook for 3-4 minutes until the bottoms develop a deep golden-brown crust that releases easily from the pan.
8. Gently flip each crab cake using a thin spatula and cook for another 3-4 minutes until the second side achieves the same golden-brown color.
9. Transfer cooked crab cakes to a wire rack set over a baking sheet to prevent sogginess from trapped steam.
Maybe it’s the way the crisp exterior gives way to tender, sweet crab that makes these feel so special. The bright lemon aioli cuts through the richness perfectly, creating a balance that sings of both land and sea. Consider serving them over a bed of peppery arugula with shaved radishes for contrasting crunch, or alongside roasted cherry tomatoes that burst with summer’s last warmth.
Snow Crab Fried Rice
Just now, as the afternoon light slants across my kitchen counter, I find myself thinking about how snow crab transforms humble fried rice into something quietly luxurious. There’s a particular comfort in the way sweet crab meat mingles with warm rice and savory seasonings, creating a dish that feels both special and deeply familiar.
Ingredients
– 1 pound fresh snow crab legs, shelled and flaked
– 3 cups day-old jasmine rice, grains separated
– 2 large pasture-raised eggs, lightly beaten
– ½ cup finely diced yellow onion
– ⅓ cup petite diced carrots
– ¼ cup clarified butter
– 3 tablespoons tamari
– 1 tablespoon toasted sesame oil
– 2 teaspoons freshly grated ginger
– 3 cloves garlic, minced
– ¼ cup thinly sliced scallions
– ½ teaspoon white pepper
Instructions
1. Heat a large carbon steel wok over medium-high heat until a drop of water sizzles and evaporates immediately.
2. Add 2 tablespoons of clarified butter to the hot wok, swirling to coat the surface evenly.
3. Pour the lightly beaten pasture-raised eggs into the center of the wok and scramble for 45 seconds until soft curds form.
4. Transfer the scrambled eggs to a clean plate, being careful to leave any excess butter in the wok.
5. Add the remaining clarified butter to the wok and immediately add the finely diced yellow onion and petite diced carrots.
6. Sauté the vegetables for 3 minutes, stirring constantly, until the onions become translucent but not browned.
7. Add the minced garlic and freshly grated ginger to the wok and cook for 30 seconds until fragrant.
8. Incorporate the day-old jasmine rice into the wok, breaking up any remaining clumps with a spatula.
9. Cook the rice mixture for 4 minutes, stirring every 30 seconds, until the grains are heated through and slightly toasted.
10. Drizzle the tamari evenly over the rice and stir to distribute the seasoning completely.
11. Gently fold in the flaked snow crab meat, being careful not to break up the delicate strands.
12. Return the scrambled eggs to the wok and combine with the rice and crab mixture.
13. Add the thinly sliced scallions and white pepper, tossing everything together for 1 final minute of cooking.
14. Remove the wok from heat and drizzle the toasted sesame oil over the finished fried rice.
15. Give the dish one final gentle toss to incorporate the sesame oil throughout.
A final drizzle of toasted sesame oil brings everything together in a nutty embrace that complements the sweet crab beautifully. The rice grains remain distinct yet tender, while the snow crab adds delicate texture and oceanic sweetness that makes each bite feel like a small celebration. For an elegant presentation, serve in warmed bowls garnished with additional scallion greens and a sprinkle of toasted sesame seeds.
Snow Crab and Shrimp Boil
Under the soft glow of the kitchen light, I find myself drawn to the quiet ritual of preparing this coastal feast, where the briny sweetness of snow crab and shrimp mingles with earthy spices in a comforting boil that feels like a warm embrace on a cool evening.
Ingredients
– 2 pounds fresh snow crab clusters
– 1 pound wild-caught jumbo shrimp, shell-on
– 1 pound small Yukon Gold potatoes, quartered
– 4 ears sweet corn, shucked and halved
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, smashed
– 2 lemons, halved
– ½ cup unsalted butter, clarified
– ¼ cup Old Bay seasoning
– 2 tablespoons smoked paprika
– 1 tablespoon whole black peppercorns
– 2 bay leaves
– 1 teaspoon cayenne pepper
– ½ cup fresh parsley, finely chopped
– 2 quarts cold filtered water
Instructions
1. Combine 2 quarts cold filtered water, yellow onion slices, smashed garlic cloves, whole black peppercorns, and bay leaves in an 8-quart stockpot.
2. Bring the liquid to a rolling boil over high heat, which should take approximately 8-10 minutes.
3. Add quartered Yukon Gold potatoes to the boiling liquid and cook for 12 minutes until potatoes are just tender when pierced with a fork.
4. Submerge halved sweet corn ears into the pot and continue cooking for 5 minutes until corn kernels appear bright yellow and slightly softened.
5. Sprinkle Old Bay seasoning, smoked paprika, and cayenne pepper evenly over the boiling mixture, stirring gently to distribute spices.
6. Carefully place snow crab clusters into the pot, ensuring they are fully submerged, and cook for 6 minutes until shells turn vibrant orange.
7. Add shell-on jumbo shrimp and cook for exactly 2 minutes until shrimp curl tightly and turn opaque pink.
8. Tip: For optimal flavor infusion, always add ingredients in order of cooking time, starting with the longest-cooking items.
9. Using a spider strainer, transfer all cooked components to a large serving platter, reserving 1 cup of the cooking liquid.
10. Tip: Reserve the flavorful cooking liquid to create a dipping sauce or to moisten leftovers.
11. In a small saucepan, heat clarified butter over medium heat until it reaches 180°F and begins to shimmer slightly.
12. Squeeze the juice from halved lemons into the warmed butter, then drizzle this mixture evenly over the arranged seafood and vegetables.
13. Sprinkle finely chopped fresh parsley across the entire platter as a final garnish.
14. Tip: Serve immediately on a newspaper-lined table for an authentic, communal dining experience that encourages hands-on enjoyment.
Kindly messy and wonderfully communal, this boil delivers tender, sweet crab meat that flakes effortlessly beside plump shrimp bursting with briny flavor, while the potatoes soak up the spiced butter beautifully. Consider serving it with crusty bread for soaking up every last drop of that glorious, lemony butter sauce, or pair it with a crisp, chilled white wine to cut through the richness.
Snow Crab Stuffed Mushrooms
Sometimes, the quietest kitchen moments yield the most memorable flavors, when simple ingredients transform into something extraordinary through patient hands and gentle heat. Snow crab stuffed mushrooms capture this alchemy perfectly—elegant yet comforting, delicate yet deeply satisfying in their rich complexity. They’re the kind of dish that feels both celebratory and deeply personal, a small indulgence worth savoring slowly.
Ingredients
– 16 large cremini mushrooms, stems carefully removed and reserved
– 8 ounces fresh snow crab meat, meticulously picked for shell fragments
– ½ cup panko breadcrumbs, lightly toasted
– ¼ cup crème fraîche
– 2 tablespoons clarified butter, warmed to liquid state
– 1 small shallot, finely minced
– 2 cloves garlic, microplaned
– ¼ cup dry vermouth
– 1 tablespoon fresh tarragon leaves, finely chiffonaded
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon fine sea salt
– ⅛ teaspoon white pepper, freshly ground
Instructions
1. Preheat your oven to 375°F and position the rack in the center of the oven.
2. Brush each mushroom cap interior with clarified butter using a pastry brush, ensuring complete coverage.
3. Arrange the buttered mushroom caps cavity-side up on a parchment-lined baking sheet.
4. Finely chop the reserved mushroom stems until they reach a uniform minced texture.
5. Heat the remaining clarified butter in a skillet over medium heat until it shimmers but does not smoke.
6. Sauté the minced shallot in the butter for exactly 90 seconds until translucent but not browned.
7. Add the chopped mushroom stems and cook for 3 minutes, stirring constantly with a wooden spoon.
8. Stir in the microplaned garlic and cook for precisely 45 seconds until fragrant.
9. Deglaze the skillet with dry vermouth, scraping the bottom with a flat-edged spatula to incorporate all browned bits.
10. Cook the mixture until the vermouth has completely evaporated, about 2 minutes.
11. Transfer the mushroom-shallot mixture to a medium mixing bowl and allow it to cool to room temperature, approximately 8 minutes.
12. Gently fold the snow crab meat into the cooled mixture using a rubber spatula to maintain flake integrity.
13. Incorporate the crème fraîche, toasted panko, chiffonaded tarragon, nutmeg, sea salt, and white pepper until just combined.
14. Spoon the crab mixture into each mushroom cap, mounding it slightly above the rim.
15. Bake for 18-20 minutes until the filling is golden and the mushroom caps are tender when pierced with a paring knife.
16. Rest the stuffed mushrooms on the baking sheet for 3 minutes before serving to allow the filling to set.
You’ll notice the mushrooms release a subtle earthy aroma as they bake, while the crab filling develops a delicate golden crust. The texture contrasts beautifully—tender mushroom giving way to the flaky, creamy filling with occasional crisp bits from the panko. Consider serving them atop a bed of lemon-kissed arugula or alongside chilled rosé for a complete sensory experience that balances richness with brightness.
Snow Crab Bisque
Just now, as the afternoon light slants across my kitchen counter, I find myself drawn to memories of coastal winters and the quiet comfort of something warm and nourishing. Journey with me through this simple yet elegant snow crab bisque, where delicate sweetness meets creamy indulgence in every spoonful.
Ingredients
– 1 pound fresh snow crab legs, shells intact
– 4 tablespoons European-style unsalted butter
– 1 large yellow onion, finely diced
– 2 medium carrots, peeled and finely diced
– 2 celery stalks, finely diced
– 3 cloves garlic, minced
– 1/4 cup dry sherry
– 4 cups seafood stock
– 1 cup heavy cream
– 2 tablespoons tomato paste
– 1 teaspoon sweet paprika
– 1/4 teaspoon cayenne pepper
– 1 bay leaf
– 1/4 cup all-purpose flour
– 2 tablespoons fresh parsley, finely chopped
– 1 teaspoon fresh thyme leaves
– Kosher salt to season
– Freshly cracked black pepper to season
Instructions
1. Crack the snow crab legs using kitchen shears and extract all meat, reserving shells.
2. Melt European-style unsalted butter in a heavy-bottomed Dutch oven over medium heat until foaming subsides.
3. Add finely diced yellow onion, carrots, and celery, sautéing for 8-10 minutes until vegetables are translucent but not browned.
4. Stir in minced garlic and cook for exactly 60 seconds until fragrant.
5. Sprinkle all-purpose flour over vegetables and cook for 2 minutes while stirring constantly to form a pale roux.
6. Deglaze with dry sherry, scraping any browned bits from the pot bottom, and reduce by half.
7. Whisk in seafood stock gradually until no flour lumps remain.
8. Add reserved crab shells, tomato paste, sweet paprika, cayenne pepper, and bay leaf.
9. Simmer uncovered for 25 minutes at 190°F, skimming any foam that rises to the surface.
10. Strain the bisque through a fine-mesh sieve, pressing firmly on solids to extract maximum flavor.
11. Return strained liquid to cleaned pot and bring to a gentle simmer over medium-low heat.
12. Stir in heavy cream and fresh thyme leaves, heating until steam rises but before boiling.
13. Add reserved snow crab meat and cook for 3 minutes until just heated through.
14. Season with kosher salt and freshly cracked black pepper.
15. Ladle into warmed bowls and garnish with finely chopped fresh parsley.
Kneading the rich aromas that now fill my kitchen, I’m reminded how the bisque’s velvety texture carries the delicate sweetness of crab through each luxurious sip. The subtle heat from cayenne lingers just enough to complement rather than overwhelm, while fresh parsley adds a bright counterpoint to the cream’s richness. For an elegant presentation, serve in shallow bowls with a single whole crab claw perched on the rim, or accompany with crisp crostini for contrasting texture.
Snow Crab Tacos with Mango Salsa
Dappled afternoon light filters through the kitchen window as I remember how these tacos came to be—a marriage of ocean sweetness and tropical brightness that feels both celebratory and quietly comforting. There’s something about the delicate snow crab meeting vibrant mango that makes ordinary moments feel like small ceremonies, each bite a gentle reminder to savor what’s simple and beautiful.
Ingredients
– 1 lb fresh snow crab meat, carefully picked
– 8 small corn tortillas
– 1 large ripe mango, diced into ¼-inch cubes
– ¼ cup finely diced red onion
– 2 tbsp freshly chopped cilantro
– 1 small jalapeño, seeds removed and minced
– 2 tbsp freshly squeezed lime juice
– 1 tbsp extra virgin olive oil
– ½ tsp fine sea salt
– ¼ tsp freshly cracked black pepper
– ¼ cup crumbled cotija cheese
– 2 tbsp Mexican crema
Instructions
1. Combine the diced mango, red onion, cilantro, minced jalapeño, lime juice, and ¼ teaspoon of sea salt in a medium glass bowl, gently folding with a rubber spatula until evenly incorporated.
2. Allow the mango salsa to rest at room temperature for precisely 15 minutes to let the flavors meld and the onions soften slightly.
3. Meanwhile, heat a cast-iron skillet over medium heat until a drop of water sizzles and evaporates immediately upon contact.
4. Warm each corn tortilla in the dry skillet for 30 seconds per side, until pliable and lightly toasted with small brown spots appearing.
5. Transfer the warmed tortillas to a clean kitchen towel, stacking and wrapping them to retain heat and prevent drying.
6. Heat the olive oil in the same skillet over medium-low heat until it shimmers but doesn’t smoke.
7. Add the snow crab meat to the skillet, sprinkling with the remaining ¼ teaspoon sea salt and black pepper.
8. Gently heat the crab for 2-3 minutes, stirring minimally just until warmed through to preserve its delicate texture.
9. Assemble each taco by placing 2 tablespoons of warmed crab meat in the center of a tortilla.
10. Top with 2 tablespoons of mango salsa, ensuring even distribution across the crab.
11. Drizzle ¾ teaspoon of Mexican crema in a zigzag pattern over each taco.
12. Finish each taco with 1½ teaspoons of crumbled cotija cheese scattered across the top.
Unfolding these tacos reveals a beautiful contrast—the cool, juicy mango salsa against the warm, flaky crab creates a symphony of textures that dances between creamy and crisp. I love serving them on a rustic wooden board with extra lime wedges for squeezing, the bright acidity cutting through the richness in the most delightful way. There’s magic in how the sweet mango somehow makes the crab taste even more of the sea, a quiet balance that feels both elegant and utterly approachable.
Snow Crab and Asparagus Risotto
Gently, as autumn settles in with its crisp evenings, I find myself drawn to the kitchen, where the rhythmic stirring of risotto becomes a quiet meditation, a comforting ritual that transforms simple ingredients into something profoundly nourishing. This particular version, with its delicate seafood and bright green spears, feels like a gentle embrace after a long day, a dish that asks for patience and rewards it with layers of subtle flavor. There is a quiet joy in watching the Arborio rice slowly drink up the broth, each grain swelling with intention, waiting to cradle the sweet snow crab and tender asparagus.
Ingredients
- 1 cup Arborio rice
- 4 cups homemade seafood stock, kept at a bare simmer
- 1/2 lb fresh snow crab meat, picked over for shells
- 1 bunch fresh asparagus, woody ends trimmed and spears cut into 1-inch pieces on the bias
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1 small yellow onion, finely minced
- 2 cloves garlic, finely minced
- 3 tbsp clarified butter, divided
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 tbsp heavy cream
- 1 tbsp fresh lemon juice
- 1 tsp finely chopped fresh tarragon
- Kosher salt and freshly cracked white pepper
Instructions
- Heat 2 tablespoons of clarified butter in a heavy-bottomed Dutch oven over medium heat until it shimmers.
- Add the minced onion and cook for 4-5 minutes, stirring frequently, until translucent and fragrant but not browned.
- Stir in the minced garlic and cook for 30 seconds until aromatic.
- Add the Arborio rice and toast for 2 minutes, stirring constantly, until the edges of the grains become slightly translucent.
- Pour in the white wine and cook, stirring continuously, until the liquid is fully absorbed, about 2 minutes.
- Begin adding the simmering seafood stock one ladleful at a time, waiting until each addition is nearly completely absorbed before adding the next, stirring frequently; this process should take about 18-20 minutes total.
- While the risotto cooks, heat the remaining tablespoon of clarified butter in a separate skillet over medium-high heat.
- Add the asparagus pieces and sauté for 3-4 minutes until bright green and tender-crisp, then season with a pinch of kosher salt.
- When the risotto is creamy but the rice grains still have a slight bite to them (al dente), gently fold in the sautéed asparagus, snow crab meat, heavy cream, Parmigiano-Reggiano, and fresh tarragon.
- Cook for 1-2 more minutes just to heat the crab through, being careful not to break up the delicate meat.
- Remove from heat and stir in the fresh lemon juice, then season with kosher salt and freshly cracked white pepper to your preference.
- Let the risotto rest off the heat for 2 minutes before serving to allow the flavors to meld.
Here, the final texture should be luxuriously creamy yet distinct, with each grain of rice maintaining its structure while releasing just enough starch to create a velvety sauce that clings to the sweet crab and crisp-tender asparagus. The subtle brininess of the seafood stock marries beautifully with the bright acidity of lemon and the anise-like whisper of tarragon, creating a sophisticated balance that feels both elegant and comforting. For a beautiful presentation, serve it in shallow bowls garnished with a few whole asparagus tips and an extra scattering of fresh tarragon leaves, perhaps with a crisp white wine to echo the flavors within.
Snow Crab Dip with Cream Cheese
Kindly, as autumn leaves begin their gentle descent, I find myself craving the comfort of shared dishes that warm both hands and hearts. This snow crab dip emerges from the oven with a golden promise of creamy indulgence, perfect for these slowly cooling evenings when conversation flows as freely as the melted cheese.
Ingredients
– 8 ounces high-quality cream cheese, softened to room temperature
– 1/2 cup crème fraîche
– 1/4 cup whole milk
– 1 pound fresh snow crab meat, carefully picked for shells
– 1/2 cup finely grated Parmigiano-Reggiano cheese
– 1/4 cup minced shallots
– 2 tablespoons dry sherry
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon white pepper
– 2 tablespoons panko breadcrumbs
– 1 tablespoon unsalted European-style butter, melted
Instructions
1. Preheat your oven to 375°F and lightly butter a 1-quart baking dish.
2. In a medium mixing bowl, combine the softened cream cheese, crème fraîche, and whole milk using a rubber spatula until perfectly smooth.
3. Gently fold in the snow crab meat, being careful to maintain the delicate texture of the seafood.
4. Incorporate the Parmigiano-Reggiano, minced shallots, dry sherry, lemon juice, Worcestershire sauce, smoked paprika, nutmeg, and white pepper until evenly distributed.
5. Transfer the mixture to the prepared baking dish and spread into an even layer using an offset spatula.
6. In a small bowl, combine the panko breadcrumbs with melted butter until the crumbs are evenly coated.
7. Sprinkle the buttered panko mixture evenly over the surface of the dip.
8. Bake for 20-25 minutes until the edges are bubbling vigorously and the topping achieves a deep golden-brown color.
9. Remove from the oven and let rest for 5 minutes to allow the flavors to harmonize.
Heavenly in its final form, the dip boasts a luxuriously creamy interior punctuated by sweet, tender crab, while the crisp panko topping provides delightful textural contrast. Serve it alongside crostini brushed with olive oil or with crisp endive leaves for an elegant presentation that lets the delicate seafood flavors shine through every warm, comforting bite.
Snow Crab Sushi Rolls
Vivid memories of coastal kitchens drift back whenever I handle snow crab—the delicate sweetness, the tender texture that seems to hold ocean whispers within each strand. Today feels right for rolling those memories into something new, something that balances familiarity with quiet innovation. These snow crab sushi rolls capture that gentle transition from summer’s brightness to autumn’s reflective calm.
Ingredients
– 1 cup sushi rice, rinsed until water runs clear
– 1 ¼ cups filtered water
– 2 tablespoons seasoned rice vinegar
– 4 sheets nori seaweed
– 8 ounces fresh snow crab meat, carefully picked through for shells
– 1 small English cucumber, julienned
– 1 ripe avocado, sliced into ¼-inch thick pieces
– 2 tablespoons mayonnaise
– 1 teaspoon fresh lemon juice
– ½ teaspoon toasted sesame oil
– Soy sauce for serving
– Pickled ginger for serving
– Wasabi paste for serving
Instructions
1. Combine rinsed sushi rice and filtered water in a heavy-bottomed saucepan.
2. Bring to a boil over medium-high heat, then immediately reduce to the lowest possible simmer.
3. Cover tightly and cook for exactly 15 minutes without removing the lid.
4. Remove from heat and let stand, covered, for 10 additional minutes to complete steaming.
5. Transfer cooked rice to a wooden or glass bowl and gently fold in seasoned rice vinegar using a cutting motion with a rice paddle.
6. Cool rice to room temperature while fanning continuously to achieve proper gloss and texture.
7. Combine snow crab meat, mayonnaise, lemon juice, and toasted sesame oil in a small bowl, mixing just until incorporated.
8. Place one nori sheet shiny-side down on a bamboo sushi mat covered with plastic wrap.
9. Spread approximately ¾ cup seasoned rice evenly over the nori, leaving a 1-inch border at the top edge.
10. Arrange one-quarter of the crab mixture horizontally across the center of the rice.
11. Top with julienned cucumber and avocado slices parallel to the crab mixture.
12. Using the bamboo mat as a guide, firmly roll the nori away from you, applying even pressure to create a tight cylinder.
13. Repeat the rolling process with remaining ingredients to create four complete rolls.
14. Use a very sharp knife dipped in water to slice each roll into 8 equal pieces, wiping the blade clean between cuts.
Momentarily, the contrast between cool, sweet crab and warm, vinegared rice creates a delightful temperature play that elevates the entire experience. Consider serving these rolls alongside a small dish of soy sauce with a drop of yuzu juice for brightness, or arrange them artfully on a slate board with edible flowers for an elegant presentation. The creamy avocado provides a smooth counterpoint to the delicate strands of snow crab, making each bite both texturally complex and harmoniously balanced.
Snow Crab and Potato Gratin
Sometimes the most comforting dishes emerge from the quietest moments in the kitchen, when the gentle steam rising from a pot of potatoes mingles with the sweet scent of snow crab, creating a warmth that settles deep in the soul. This gratin is one of those humble yet deeply satisfying creations, where simple ingredients transform into something truly special through patience and care.
Ingredients
– 1.5 pounds Yukon Gold potatoes, peeled and sliced 1/8-inch thick
– 12 ounces fresh snow crab meat, picked through for shells
– 1.5 cups heavy cream
– 3/4 cup whole milk
– 4 ounces Gruyère cheese, freshly grated
– 2 ounces Parmigiano-Reggiano, finely grated
– 3 tablespoons unsalted European-style butter
– 2 large shallots, minced
– 2 garlic cloves, microplaned
– 1 tablespoon fresh thyme leaves
– 1/2 teaspoon freshly grated nutmeg
– 1 teaspoon Diamond Crystal kosher salt
– 1/2 teaspoon freshly cracked black pepper
– 1/4 cup panko breadcrumbs
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. Brush a 2-quart ceramic baking dish with 1 tablespoon of the unsalted European-style butter.
3. Combine the heavy cream, whole milk, minced shallots, microplaned garlic, fresh thyme leaves, freshly grated nutmeg, Diamond Crystal kosher salt, and freshly cracked black pepper in a heavy-bottomed saucepan.
4. Heat the cream mixture over medium-low heat until it reaches 180°F on an instant-read thermometer, about 8 minutes.
5. Arrange one-third of the peeled and sliced Yukon Gold potatoes in a single, slightly overlapping layer across the bottom of the prepared baking dish.
6. Distribute one-third of the fresh snow crab meat evenly over the potato layer.
7. Ladle one-third of the warm cream mixture over the crab and potatoes.
8. Repeat the layering process two more times, ending with the cream mixture.
9. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
10. Combine the freshly grated Gruyère cheese, finely grated Parmigiano-Reggiano, and panko breadcrumbs in a small bowl.
11. Remove the baking dish from the oven and carefully remove the aluminum foil.
12. Sprinkle the cheese and breadcrumb mixture evenly over the surface of the gratin.
13. Dot the remaining 2 tablespoons of unsalted European-style butter in small pieces across the topping.
14. Return the uncovered baking dish to the oven and bake for 25-30 minutes, until the top is deeply golden brown and the edges are bubbling vigorously.
15. Let the gratin rest on a wire cooling rack for 15 minutes before serving.
Nothing compares to that first spoonful breaking through the crisp, golden crust into the creamy layers beneath, where the sweet snow crab melts into the tender potatoes. The Gruyère adds a nutty complexity that balances the richness, while the subtle thyme and nutmeg weave through each bite like a gentle reminder of autumn’s arrival. Serve it in shallow bowls with a simple green salad dressed in lemon vinaigrette to cut through the decadence, or as the centerpiece of an intimate dinner party where conversation flows as freely as the wine.
Snow Crab Linguine in White Wine Sauce
A quiet afternoon like this calls for something that unfolds slowly in the kitchen, something where the gentle crack of snow crab shells and the soft simmer of wine become the day’s quiet music. This linguine, cloaked in a delicate white wine sauce, feels like a whispered secret between the sea and the vine, a dish to be savored as daylight fades.
Ingredients
- 8 ounces dried linguine
- 1 pound fresh snow crab clusters, cooked and shells cracked
- 3 tablespoons clarified butter
- 4 garlic cloves, thinly sliced
- 1 cup dry white wine, such as Sauvignon Blanc
- 1 cup heavy cream
- 1/4 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly cracked black pepper
- 1/8 teaspoon crushed red pepper flakes
Instructions
- Bring a large pot of heavily salted water to a rolling boil over high heat.
- Add linguine and cook for 9 minutes, stirring occasionally to prevent sticking, until al dente (tip: reserve 1/2 cup pasta water before draining).
- While pasta cooks, heat clarified butter in a large skillet over medium-low heat until it shimmers.
- Add sliced garlic and sauté for 90 seconds, until fragrant but not browned.
- Pour in white wine, increase heat to medium-high, and simmer for 4 minutes until reduced by half.
- Stir in heavy cream and bring to a gentle bubble, then immediately reduce heat to low.
- Add crab meat (tip: gently fold to keep chunks intact), salt, black pepper, and red pepper flakes.
- Simmer for 3 minutes, until crab is heated through and sauce lightly coats the back of a spoon.
- Drain linguine and add directly to the skillet with sauce.
- Toss pasta with sauce, adding reserved pasta water 1 tablespoon at a time if needed to loosen (tip: the starch helps emulsify the sauce).
- Remove from heat and stir in Parmigiano-Reggiano and parsley until evenly distributed.
Resilient strands of linguine cradle sweet crab in a sauce that balances richness with the bright acidity of wine. The texture plays between the firm pasta, tender crab, and velvety sauce that clings without heaviness. For a striking presentation, twirl portions into warmed bowls and garnish with a whole crab claw perched atop.
Snow Crab and Spinach Stuffed Shells
Tenderly, as autumn leaves begin their slow descent outside my window, I find myself drawn to the kitchen, where the gentle art of stuffing pasta shells offers a quiet meditation. There’s something profoundly comforting about the methodical process of filling each delicate curve with snowy crab and emerald spinach, creating little edible treasures that hold both memory and promise within their tender embrace.
Ingredients
– 18 jumbo pasta shells
– 8 ounces fresh snow crab meat, carefully picked
– 10 ounces fresh spinach leaves, stems removed
– 1 cup whole milk ricotta cheese
– ½ cup grated Parmigiano-Reggiano
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons clarified butter
– 3 cloves garlic, minced
– ¼ teaspoon freshly grated nutmeg
– ¼ teaspoon smoked paprika
– 2 cups marinara sauce
– ½ cup heavy cream
– ¼ cup fresh basil leaves, chiffonade
– Sea salt and freshly cracked black pepper
Instructions
1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot.
2. Carefully add jumbo pasta shells and cook for 9 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain shells immediately and arrange in a single layer on a parchment-lined baking sheet to prevent clumping.
4. Heat clarified butter in a large skillet over medium heat until it shimmers.
5. Add minced garlic and sauté for 45 seconds until fragrant but not browned.
6. Incorporate fresh spinach leaves and cook for 2-3 minutes until just wilted, stirring constantly.
7. Transfer spinach mixture to a colander and press gently to remove excess liquid, which prevents watery filling.
8. Combine drained spinach, snow crab meat, ricotta, Parmigiano-Reggiano, and beaten egg in a mixing bowl.
9. Season with nutmeg, smoked paprika, ½ teaspoon sea salt, and ¼ teaspoon black pepper.
10. Gently fold ingredients together until just combined, being careful not to break up the crab meat too much.
11. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
12. Using a small spoon, carefully fill each pasta shell with approximately 2 tablespoons of the crab mixture.
13. Arrange stuffed shells in a single layer over the marinara base.
14. Whisk together remaining marinara sauce and heavy cream until smooth.
15. Pour sauce mixture evenly over the stuffed shells, covering completely.
16. Cover baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
17. Remove foil and bake for an additional 10 minutes until sauce is bubbly and shells are tender.
18. Let rest for 5 minutes before serving to allow flavors to meld.
19. Garnish with fresh basil chiffonade just before serving.
Perfectly baked, these shells offer a delightful contrast between the tender pasta and the rich, creamy filling that melts on the tongue. The sweet snow crab pairs beautifully with the earthy spinach, while the subtle smokiness of paprika adds depth to each luxurious bite. Consider serving them alongside a crisp arugula salad dressed in lemon vinaigrette to cut through the richness, or present them as elegant individual portions in small gratin dishes for a more intimate dining experience.
Snow Crab Louie Salad
Cradling a chilled bowl of Snow Crab Louie Salad feels like holding a quiet coastal afternoon in your hands—the delicate sweetness of fresh crab mingling with crisp vegetables and creamy dressing creates a symphony of textures that whispers of seaside picnics and gentle ocean breezes. This classic West Coast salad balances luxurious ingredients with refreshing simplicity, making it perfect for leisurely lunches or elegant suppers where each bite invites contemplation. There’s something deeply satisfying about assembling these pristine components—the ritual of preparation becomes as meditative as the meal itself.
Ingredients
– 1 pound fresh snow crab clusters, steamed and chilled
– ½ cup high-quality mayonnaise
– ¼ cup crème fraîche
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon Worcestershire sauce
– ½ teaspoon hot sauce
– ¼ teaspoon smoked paprika
– 4 large pasture-raised eggs
– 1 head crisp iceberg lettuce, cored and shredded
– 1 cup heirloom cherry tomatoes, halved
– ½ cup English cucumber, thinly sliced
– ¼ cup red onion, finely diced
– 2 tablespoons fresh chives, minced
– Sea salt flakes
– Freshly cracked black pepper
Instructions
1. Place 4 large pasture-raised eggs in a single layer in a saucepan and cover with cold water by 1 inch.
2. Bring water to a rolling boil over high heat, then immediately remove from heat and cover with a tight-fitting lid.
3. Let eggs stand in hot water for exactly 10 minutes for perfectly set yolks with creamy centers.
4. Transfer eggs to an ice water bath and chill for 5 minutes to stop the cooking process completely.
5. Carefully peel eggs under cool running water, then quarter them lengthwise.
6. In a medium mixing bowl, whisk together ½ cup mayonnaise, ¼ cup crème fraîche, and 2 tablespoons lemon juice until smooth and emulsified.
7. Stir in 1 teaspoon Worcestershire sauce, ½ teaspoon hot sauce, and ¼ teaspoon smoked paprika until fully incorporated.
8. Gently fold in the meat from 1 pound chilled snow crab clusters, being careful to maintain large, attractive pieces.
9. Arrange a bed of shredded iceberg lettuce across four chilled salad plates.
10. Artfully scatter 1 cup halved cherry tomatoes, ½ cup cucumber slices, and ¼ cup diced red onion over the lettuce.
11. Spoon the crab mixture generously over the vegetables, allowing some to cascade naturally.
12. Arrange quartered eggs around the perimeter of each salad for visual appeal.
13. Sprinkle with 2 tablespoons minced chives, sea salt flakes, and freshly cracked black pepper.
14. Let salads rest in the refrigerator for 15 minutes to allow flavors to meld before serving.
Layers of cool crispness give way to the rich, sweet crab that practically melts on the tongue, while the creamy dressing provides a tangy counterpoint that brightens each component. For a stunning presentation, serve in wide, shallow bowls with buttered sourdough toast points for scooping up every last bit of dressing, or transform it into elegant lettuce cups for a handheld summer appetizer that feels both rustic and refined.
Snow Crab and Cheese Omelette
Beneath the quiet morning light, there’s something deeply comforting about transforming simple ingredients into a luxurious breakfast—the delicate sweetness of snow crab meeting rich, melted cheese in a tender omelette feels like a gentle indulgence for the soul.
Ingredients
– 3 large pasture-raised eggs, lightly beaten
– 1/4 cup fresh snow crab meat, picked over for shells
– 1/4 cup Gruyère cheese, freshly grated
– 1 tablespoon clarified butter
– 1 tablespoon crème fraîche
– 1 teaspoon fresh chives, finely minced
– 1/4 teaspoon fine sea salt
– 1/8 teaspoon white pepper, freshly ground
Instructions
1. Crack 3 pasture-raised eggs into a medium mixing bowl and whisk vigorously for 45 seconds until uniformly pale yellow and slightly frothy.
2. Gently fold 1/4 teaspoon fine sea salt and 1/8 teaspoon white pepper into the beaten eggs using a silicone spatula.
3. Heat a 10-inch nonstick skillet over medium-low heat for 2 minutes until the surface feels warm when hovering your palm 3 inches above it.
4. Add 1 tablespoon clarified butter to the skillet, swirling to coat the entire cooking surface evenly.
5. Pour the egg mixture into the center of the skillet, immediately tilting to distribute it into a perfect circle.
6. Cook undisturbed for 90 seconds until the edges appear set but the center remains slightly glossy.
7. Sprinkle 1/4 cup fresh snow crab meat evenly over the left half of the omelette, avoiding the very edges.
8. Distribute 1/4 cup grated Gruyère cheese over the crab layer, ensuring coverage reaches within 1/2 inch of the omelette’s perimeter.
9. Carefully lift the right edge of the omelette with an offset spatula and fold it over the filling, creating a half-moon shape.
10. Continue cooking for 60 seconds until the cheese begins to melt visibly around the seams.
11. Slide the omelette onto a warmed plate, then garnish with 1 tablespoon crème fraîche and 1 teaspoon minced chives.
What emerges is a study in contrasts—the omelette’s delicate exterior giving way to briny-sweet crab and nutty Gruyère that oozes like liquid gold. Serve it alongside buttered brioche toast points for textural interplay, or crown it with extra chives and a drizzle of brown butter to elevate its coastal elegance.
Snow Crab Stir-Fry with Vegetables
Nestled between the crisp autumn air and the warmth of the kitchen, this snow crab stir-fry emerges as a quiet celebration of the sea’s delicate treasures and the earth’s vibrant offerings. It’s a dish that asks for little more than a gentle hand and a mindful pace, unfolding like a slow, savory story in the pan. Ultimately, it’s a reminder that the simplest meals, prepared with care, can feel like a small, personal feast.
Ingredients
- 1 lb fresh snow crab clusters, shells cracked and meat picked
- 2 tbsp cold-pressed avocado oil
- 3 cloves garlic, finely minced
- 1-inch piece fresh ginger, peeled and grated
- 1 large red bell pepper, julienned
- 1 cup sugar snap peas, trimmed
- 1 medium carrot, cut into fine matchsticks
- 2 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tsp raw honey
- 1 tsp rice vinegar
- 2 scallions, thinly sliced on the bias
- 1 tbsp toasted white sesame seeds
Instructions
- Heat the cold-pressed avocado oil in a large wok or skillet over medium-high heat until it shimmers, about 1 minute.
- Add the finely minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant but not browned.
- Introduce the julienned red bell pepper, trimmed sugar snap peas, and carrot matchsticks, tossing to coat in the oil.
- Sauté the vegetables for 4–5 minutes, stirring frequently, until they are crisp-tender with slight char marks.
- Gently fold in the picked snow crab meat, being careful not to break up the larger pieces.
- In a small bowl, whisk together the tamari, toasted sesame oil, raw honey, and rice vinegar until fully emulsified.
- Pour the sauce evenly over the crab and vegetables, tossing gently to coat everything without over-stirring.
- Cook for 2–3 minutes, just until the crab is heated through and the sauce lightly glazes the ingredients.
- Remove from heat and immediately garnish with the thinly sliced scallions and toasted white sesame seeds.
Unmistakably tender, the snow crab melts against the crisp vegetables, while the tamari-honey glaze lends a subtle, savory-sweet depth that clings to each bite. Serve it nestled over jasmine rice or alongside wilted greens for a meal that feels both elegant and effortlessly comforting.
Snow Crab and Scallop Ceviche
A gentle reminder that some of life’s most vibrant moments arrive quietly, like this delicate ceviche that needs only time and care to transform simple seafood into something extraordinary. As the afternoon light fades, I find myself drawn to preparations that require patience rather than haste, where the magic happens slowly in the refrigerator while the world continues outside.
Ingredients
– 1 pound fresh snow crab meat, carefully picked
– ½ pound dry-packed sea scallops, sliced into ¼-inch rounds
– ¾ cup freshly squeezed lime juice
– ¼ cup freshly squeezed orange juice
– 1 small red onion, finely julienned
– 1 serrano pepper, seeds removed and finely minced
– ¼ cup cilantro leaves, roughly chopped
– 1 ripe avocado, diced into ½-inch cubes
– 1 teaspoon flaky sea salt
– ½ teaspoon freshly cracked white pepper
Instructions
1. Combine the snow crab meat and sliced scallops in a non-reactive glass bowl.
2. Pour the lime juice and orange juice over the seafood mixture, ensuring all pieces are fully submerged.
3. Gently fold in the julienned red onion and minced serrano pepper until evenly distributed.
4. Cover the bowl tightly with plastic wrap, pressing it directly against the surface of the mixture.
5. Refrigerate the ceviche for exactly 45 minutes—the citrus will “cook” the seafood to perfect opacity while maintaining delicate texture.
6. Remove the bowl from refrigerator and drain off approximately half of the accumulated citrus liquid.
7. Add the chopped cilantro leaves and gently incorporate them throughout the mixture.
8. Fold in the diced avocado cubes with careful movements to prevent mashing.
9. Season with flaky sea salt and freshly cracked white pepper, tossing once more to combine.
10. Transfer the finished ceviche to serving vessels immediately. Gentle marbling occurs where the avocado meets the citrus-kissed seafood, creating a beautiful contrast of creamy and bright elements. Serve this ceviche in chilled martini glasses for an elegant presentation, or simply spoon it over toasted baguette slices for contrasting textures that highlight the sweet crab and tender scallops.
Summary
A fantastic collection for seafood enthusiasts! These 20 snow crab recipes offer everything from simple weeknight dinners to impressive party dishes. We hope you find new favorites to enjoy with family and friends. Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest so other seafood lovers can discover these delicious creations!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
