Snow Crab Legs with Old Bay Butter

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Shellfish · pescatarian, keto, low-carb, high-protein

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Ingredients

• 2 lb snow crab leg clusters
• 2 tbsp unsalted butter
• 3/4 tbsp Old Bay seasoning
• 1/4 tsp smoked paprika
• 1 garlic cloves
• 1 lemons
• 1 fennel bulbs
• 1/4 cup fresh flat-leaf parsley, chopped
• 3/4 tbsp extra-virgin olive oil

Method (tap to check — screen stays awake)

1. Shave the fennel bulbs paper-thin and toss with the olive oil, the juice of 1 lemon, half the parsley, and a pinch of salt; chill — this bright salad is the health-lean counterweight to the butter.
2. Halve the remaining 2 lemons and char them cut-side down in a dry hot skillet 3 to 4 minutes until deeply caramelized. Charred lemon juice is sweeter, smokier, and the signature of this butter.
3. Melt the butter with the minced garlic over low heat 2 minutes, then stir in the Old Bay, smoked paprika, and the juice of 2 charred lemon halves. Keep warm.
4. Set the crab clusters in a large steamer (or a pot with 1 inch of boiling water and a rack), cover, and steam 6 to 8 minutes until heated through and fragrant — the crab is already cooked, so you're only warming it, and overdoing it toughens the meat.
5. Pile the crab on a platter, pour half the charred-lemon Old Bay butter into dipping bowls, and brush the rest right over the shells.
6. Scatter with the remaining parsley and serve with the fennel salad, the remaining charred lemon halves for squeezing, crackers, and a roll of paper towels — this is hands-on eating.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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