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Snow Crabs – Food Bucket List

April 19, 2018 By Jittery Cook 7 Comments

There was a whole mess of live snow crabs in the seafood display at the Kim Phat grocery store last Sunday. I took the plunge and bought some. After all, cooking fresh crab is on my food bucket list.Snow Crabs in the store on display, hals covered in ice.

Several hours of refrigeration later, my sister Julia and I put our heads together and decided to have faith in this long but thorough snow crab preparation and cooking video. Thank you, YouTube!

Snow Crabs

  • 2 snow crabs, just the legs – See video above for preparation instructions.

Take a very large stock pot and fill it 1/3 with water. When the water is boiling, submerge the crab legs, bring it back to a boil and then lower the heat to a simmer. After 5 minutes, remove crab legs from water.

Larger crabs need an additional 2 – 3 minutes of cooking time. Snow crab is delicious au naturel for true, undisguised flavour, which makes it a single ingredient dish!

A large green and white bowl with cooked snow crab legs.

If you prefer, you can cook the crabs whole.

What will you serve with your snow crab?

Kim Phat had a plethora of beautiful vegetables. Their snow pea leaf shoots, sugar snap peas and mini coloured peppers beckoned.

Snow Pea Leaf Shoots

  • 7 oz fresh snow pea leaf shoots, washed and not completely dried
  • 1 T olive oil
  • 4 – 5 cloves garlic, very thinly sliced
  • 1/4 t Vegeta or 1/2 teaspoon of chicken bouillon powder
  • 1/4 t kosher salt

In a large pan, heat olive oil over medium high heat. Add garlic, and stir for about a minute, then add snow pea leaf shoots, still a little damp. Toss to mix, and add Vegeta and salt. It only takes a couple of minutes to just wilt the greens. Serves 4. Delicious leftover, served cold.

Sugar Snap Peas

  • 10 oz snap peas
  • 2 t avocado oil
  • 1 t butter
  • 1/4 t lime salt
  • 1/4 c chopped scallions

In a large pan, sauté the snap peas with avocado oil, butter, lime salt and scallions. Serves 4. Delicious leftover, served cold.

White bowl with snap peas, snow pea leaf shoots, roasted peppers. In the background there's a green and white bowl with cooked Snow Crab legs.

Roasted Mini Coloured Peppers

  • 2 lbs mini coloured peppers
  • 1 T olive oil
  • 2 t balsamic vinegar
  • 1/2 t Italian spices
  • 1/4 t kosher salt
  • freshly ground black pepper

Preheat oven to 400F.

In a small dish, combine oil, vinegar and seasoning.

Spread peppers in a roasting pan. Use a brush to coat peppers, then roast for 20 minutes, turning after 15 minutes. Turn off the heat and let the peppers continue cooking for another 20 minutes. Serves 6 – 8. Delicious leftover, served cold.

Serve snow crab and veggies with black rice.

Roasted Mini Peppers on a baking pan, cooked

Use a nutcracker or kitchen shears and a few seafood forks or thin skewers to assist you as you devour the crab. Do not under any circumstances allow anyone not eating crab anywhere near you as it’s best shared only with like-minded seafood lovers.

White dinner plate on a bamboo placemat with black cutlery. Cooked crab legs, snap peas, snow pea leaf shoots, roasted peppers and black rice are on the plate. Glass of water on the side

For an interesting dessert, try some rambutans.

Rambutans, on a white plate and on a white background around the plate, with one cut open

Snow Crabs Print Ready Recipe

Final notes:

  • Are you thinking about what’s on your bucket list? Here are 1001 bucket list suggestions.
  • Your list still isn’t complete? Here are 10,000+ more suggestions.
  • There’s even a website devoted entirely to exploring bucket list ideas.
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Related

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Comments

  1. Sonia says

    April 19, 2018 at 8:27 am

    Wow! What a feast! You are very brave to take the plunge. I wish I had a Julia sister to help me.

    Reply
    • Jittery Cook says

      April 19, 2018 at 9:06 am

      It was a sisterly feast. And my sister Julia is a gem. If I could only clone her for you Sonia…

      Reply
  2. Harriet Sugar Miller says

    April 19, 2018 at 9:49 am

    Lupper is on the top of my list–getting my family hooked on eating a late lunch/early supper so I can close down the kitchen early and tone down that familiar ring, Ring Around the Belly.

    Reply
    • Jittery Cook says

      April 19, 2018 at 12:46 pm

      I totally agree Harriet.
      Lupper around 5:30 suits me. Lots more time to digest before bed.

      Reply
  3. Louise Hebert says

    April 19, 2018 at 11:18 am

    The crab looks delicious! The Rambutans made me smile ~ great dessert suggestion!
    I am currently reading Julie & Julia…. I can’t help but often think of you and Julia when I read about some of the less known food items used in the recipes!

    Reply
    • Jittery Cook says

      April 19, 2018 at 12:49 pm

      My Julia is the original, for real Julia and Julia. She began cooking all of Julia Child’s recipes at 11 or 12 years old!
      So many good food memories we all share!

      Reply
      • Louise Hebert says

        April 19, 2018 at 4:02 pm

        That is soooo cooool!!! I miss you guys!!!

        Reply

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