Snow crabs live within cold waters of the Pacific and
Atlantic. The female Snow Crabs on average are an inch smaller than the males who typically grow to
approximately 4 inches. The Snow crab is popular and well known for the flesh from their legs, similar
to the King crab. The Snow crab generally feeds on other smaller crustaceans such as shrimp. An identifiable
feature of this crab is that the shell is almost completely circular that is light brown on the back and
white on the belly.
Snow Crabs: How To Cook Snow Crab Legs
Out of all the crabs in the sea, the Snow crab is making a name for itself due to the
sweet taste achievable with the right cooking and its value for money. This makes it
one of today's favorite all round shell fish for both restaurants and consumers. Many
ways of serving this has been with soups and sandwiches, but it can also be served as
an appetizer or even as a main course. Like all crabs, the nutritional benefits are
outstanding for the dieters out there with low saturated fats, high protein with many
other minerals and vitamins available within the crab meat.
With only 80-90 calories per 3 oz serving, the snow crab is the perfect starter or
party food for any one out there. As it is usually pre-cooked and frozen almost
automatically (preserving the taste), the Snow crab can be served in ways such as
claw-on clusters, cocktail claws and many others from which you can explore, enabling
you to find a suitable way to serve your dish.
If you want to see how snow crabs are caught, you should simply watch the television show Deadliest
Catch. It will give you a better idea of the lengths fishermen have to go to bring these delicious crustaceans to
your table. Below are a few basic instructions on cooking snow crab legs.
Use the largest pot you can find in the kitchen and fill it with two inches of water. Add a couple of pinches of
sea salt, otherwise use ordinary salt. Heat the water until it starts boiling.
Once the water has reached boiling point, insert the legs. Put on the lid of the pot. If the legs get in the way
when you want to put on the lid, you could use some tin foil to make sure everything is properly covered.
After adding the legs, once the water is boiling again, let the crab steam for a minimum of ten minutes. If you
still spot some ice on the legs, extend the steaming period to make sure they are cooked properly.
Once you are sure the legs are properly cooked, remove the crab legs from the water and let them cool for a couple
of minutes. You could also hold them under the tap for a while to speed up the cooling process; be careful not to
burn yourself though, they are very hot.
While you're waiting for the dish to cool off, take a microwave-safe bowl, add some unmelted butter and a crushed
glove of garlic. Heat this in the microwave until the butter melts and blends with the garlic. You can also add
pepper, salt or other spices if you would like to experiment with different tastes for the melted butter.
Use a cracker or kitchen shears to open the claw part of the legs to gain easy access to the meat. Serve the crab
legs with the butter you melted previously for a mouth-watering delicacy.
Remember those legs get extremely hot. Be very careful therefore when removing them from the pot after boiling.
Lemon juice gives a very distinct taste to the melted butter which you use to serve with the crab legs. Your guests
are going to be very impressed with your culinary abilities. Serving the crab legs with egg rolls and wonton soup
will go down even better and make you the talk of the town!
FACTS Fishing: Has never been over fished like
other crab species.
Bycatch: To prevent over fishing, crab fisheries have made it that crabs under a certain size
cannot be sold and thus are released back into the waters. Crab catching pots have been altered over the past
few years to reduce the mortality of non-targeted sized crabs. All Bycatch is discarded at sea, with many
other Bycatch as well as crabs, including Pacific cod, octopus and many other types of flat
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