Snow crabs are found in the cold waters off Alaska and western Canada. They are members of the spider crab family and can weigh up to 5 lbs. Spider crabs are usually cooked and flash frozen just after they are caught, requiring thawing before cooking. However, some coastal markets are able to get fresh snow crab. The legs of the snow crab offer the most meat and are an excellent for grilling in the shell over high heat, imparting a smoky flavor while maintaining a tender, flaky texture. Snow crabs are also an excellent source of low fat protein with just over one gram of fat per serving.
Step 1
Thaw the frozen snow crab in a large container of cold water for at least an hour. You can add lemon wedges and seasoning to the thawing water to act as a marinade, but it is not necessary. Fresh snow crab is ready for grilling.
Step 2
Heat your gas or charcoal grill for direct medium-high heat while your snow crab is thawing. The temperature should allow you to hold your hand just above the grill grate for 2 to 3 seconds before you have to pull your hand away.
Step 3
Brush lightly with oil and place the thawed or fresh snow crab legs on the grill. Use tongs to position the thicker ends closer to the center of the grill where the temperature is usually slightly hotter.
Step 4
Grill for approximately 5 minutes per side or until the meat inside turns a bright, opaque white and flakes easily. Remove and serve with lemon wedges.
Tips and Warnings
- Snow crab legs are often served with melted butter which negates the low fat, high protein benefits of the crab. If you want to add flavor, consider marinading crab legs in Italian or other oil-based salad dressings. You can also experiment with Cajun or Mexican seasoning blends.
Things You'll Need
- Large container of water
- Lemon wedges
- Melted butter
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