Crab, Snow

Common Name:

Snow crab, Alaska snow crab, spider crab, tanner crab, queen crab (Canada)

Product Information:

Snow crab meat is sweet and delicate, with a more fibrous texture than king crab. Texture ranges from the tender, longitudinal fibers of shoulder meat to firmer fibers of claw meat. Cooked shell is red, though not as red as king crab, running to brownish at the shoulder. The meat ranges from snow white to reddish.Like king crab, snow crab is marketed already cooked.

Cooking Tips:

Because the snow crab sold in the U.S. market is cooked before processing, all you need to do is thaw (slowly — one to two days in the fridge) and reheat. Do more than warm it up, and you run the risk of making it dry and tough. Snow crab meat can be used in chowders, omelets, crepes, casseroles and quiches. Split legs are often served cold as appetizers or are broiled and served warm with drawn butter. Whole legs and clusters can be steamed.

Cooking Methods: