Sweet, succulent snow crab adds body and delicate flavor to everything from cheesy gratin to linguine in a bright, spicy white wine sauce. Here are 6 recipes featuring this luxurious ingredient from the sea.
Singaporean Black Pepper Crab Legs
Broiled Crab Legs with Sake and Yuzu Kosho Sabayon
A reduction of sake, lime juice, and ginger is whipped with egg yolks and spicy, citrusy
yuzu kosho into a sumptuous sabayon that’s broiled until golden over split crab legs.
Get the recipe for Broiled Crab Legs with Sake and Yuzu Kosho Sabayon »
This Swedish gratin of shredded crabmeat is traditionally made using Västerbotten, a salty aged cows’ milk cheese, but parmesan works well as a substitute. This recipe first appeared in our December 2013 issue along with Corey Arnold’s article
Polar Harvest. Get the recipe for Crab Gratin with Anchovies and Västerbotten Cheese »
Linguine with Crab in Spicy White Wine Sauce
Meaty crab legs are cooked in their shells in a fragrant tomato-based broth in this robust, flavorful stew.
Crabmeat is rubbed with a smoky chile paste, then sautéed and tossed in a refreshing salad of creamy avocado, tart grapefruit, and herbs.
Get the recipe for Sautéed Crab with Avocado, Grapefruit and Herb Salad »