1.3kg box of Quebec Snow Crab.
Snow crab is incredibly tasty. Similar to lobster, but even more delicate and tasty in my opinion. It takes about 1 1/2 crab per person with a light side.
INGREDIENTS FOR BUTTER
1/2 cup semi-salted butter, soft
2 tbsp. finely chopped fresh thyme
2 tbsp. finely chopped fresh parsley + a little for serving
3 garlic cloves, finely chopped
2 tbsp. tablespoon white wine
Salt and pepper from the mill
INGREDIENTS FOR CRAB
4 large garlic cloves, crushed
2 cups of white wine
3 stalks of celery, cut into large pieces
1 yellow onion, cut into large pieces
1/4 cup of salt
2 tbsp. 1 tbsp peppercorns
4 large snow crabs, trimmed
In a large bowl, add the ingredients for the butter, then season with salt and pepper. Pour onto plastic wrap and roll tightly to form a log. Reserve in the fridge for 1 hour. Melt half when it's time to eat.
In a very large saucepan, bring about 10 liters of water to a boil. Add the garlic cloves, white wine, celery, onion, salt and pepper then mix. Cover, bring to a boil and reduce the heat. Simmer for 15 minutes.
Add the crab legs, mix 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!