How delectably delicious do these snow crab legs look..? Sourced from the North Atlantic and harvested from sustainable stock, they’re adored by or pescatarians and fish lovers alike.
But, as much as they can whet your appetite when served up by the professionals, some people are reticent when it comes to cooking snow crab legs, fearful of getting it wrong, but our chef Howard’s here to reinstate your confidence in the kitchen!
“Snow crab is a delicacy from the icy cold waters of the North Atlantic and the Arctic Ocean. With its snowy white meat, it’s fast becoming a rival to lobster, with year-on-year increases in demand for this tasty product.
“Add to that an incredible flavour (a bit of sweet, a bit of sour) and an absolute treat to cook! So here, are my top tips for preparing snow crab:
Step 1: Preparation
– Put the upper part of the snow crab legs on a chopping board
– Make one cut on one end; turn the leg around and make another cut – so that you’re left with openings at each end
– Hold the leg so that the larger opening faces downwards
– Tap it so that the meat comes out
– Repeat for the lower part of the leg (you’ll be left with less meat at this end but it’s still delicious)
– Set each part of the snow crab aside and decide on how you’ll devour it!
Step 2: Indulging
– The meat from the upper leg can be used in a ravioli or linguine
– The meat from the lower leg works beautifully in a seasonal, summer salad
– We don’t like food waste! So don’t discard any bones and shells, instead use them in a snow crab bisque for incredible flavours
