Snow crab with garlic and herbs butter

Snow crab with garlic and herbs butter



  • 1/2 cup half-salted butter, softened
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons finely chopped fresh parsley + a little for the service
  • 3 cloves garlic, finely chopped
  • 2 tablespoons white wine
  • Salt and pepper from the mill


  • 4 large crushed garlic cloves
  • 2 cups white wine
  • 3 celery stalks, cut into large pieces
  • 1 yellow onion, cut into large pieces
  • 1/4 cup salt
  • 2 tablespoons peppercorns
  • 4 large snow crabs, prepared
  • Lemon carters


  • In a large bowl, add the ingredients for the butter and season with salt and pepper. Pour on plastic wrap and roll tight to form a block. Reserve in the fridge for 1 hour. Melt half when it's time to eat.
  • In a very large saucepan, bring about 10 litres of water to a boil. Add garlic, white wine, celery, onion, salt and pepper and mix. Cover, bring to a boil and reduce the heat. Simmer for 15 minutes.
  • Add the crab legs, stir and cook for 6 to 8 minutes. Remove the legs from the broth and drain. Serve with lemon wedges, garnish with fresh parsley and drizzle with garlic butter!

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