It is rare to buy snow crab that is raw. It is normally cooked and frozen right after harvesting, so when you buy it, it is fully cooked and ready to be re-heated. Snow crab can be sold in a few different ways. Cluster are either the right or left side of the crab. They consist of 4 legs and a claw arm with a piece of the body attached. The legs and claws have the best meat. Claws, called cocktail claws, and crab legs, called snap and eat are also available. Snow crab can be boiled; baked, grilled or steamed but baking and steaming are the best for retaining flavor.
Preheat the oven to 350 degrees.
Place the legs in a large shallow pan. A sheet pan can be used. Try not to stack the legs if you don’t have to. It’s better to lay them flat. Place enough hot water in the pan to cover the bottom. Wrap the pan tight with aluminum foil.
Place the pan in the pre-heated oven and bake for 10 minutes.
Check to see if they are hot enough. Remember, they are already fully cooked and you are just heating them up. You do not want to overcook them, they can get tough and lose flavor. It’s better to have them a little cool than overcooked.
There are many people that use this method but I believe it takes some flavor out of the crab, so I don’t use it.
Bring a large pot of water to a boil. Leave room for the crab.
Add the clusters and reduce the heat to a simmer.
Depending on the size, simmer for 5-8 minutes.
Remove the clusters, drain them and serve.
Have the grill at medium heat.
Wrap the crab in aluminum and place on the grill about 5-6 inches from the heat.
Cook for 10-15 minutes.
Place about 2 cups of water in a steaming pot. You can use a colander in a large pot if you can keep the colander and the crab above the water. Bring the water to a boil and put the crab in. Cover the pot and steam for 10 minutes. When you start to smell the crab cooking it should be done.