Snow crab legs and claw (cooked)
Every now and again something will come to my attention and I’ll become sort of obsessed with it for a while. The current object of my affection is Canadian snow crab. It started with a couple of trips to Montreal I took back in April. The snow crab season had just begun and I enjoyed a starter of cooked, chilled crab at a party I was attending. A couple of weeks later, my husband and I had an excellent meal at Le Filet, a new restaurant from the owners of the much-lauded Le Club Chasse et Pêche. (Lesley Chesterman gave Le Filet a lukewarm review in The Gazette around the same time but the kitchen was on its ‘A’ game the night we were there and our dinner was outstanding). The highlight of our meal was an asparagus and snow crab risotto. When I returned to Toronto, I decided to seek out some of the sweet crustaceans and we’ve enjoyed it a number of times since.
Snow Crab (a.k.a. Queen Crab, Spider Crab, Crabe des Neiges, Crabe Araignée) is harvested off Canada’s east coast from April to November. It is usually found frozen at most fishmongers although last weekend I was fortunate to find cooked, unfrozen claws and legs at The Beach Fish House, a great little seafood shop in my neighbourhood.
To thaw frozen snow crab, you can steam or briefly boil the legs/claws. Extracting the meat takes a bit of time but is well worth the effort. I usually set the crab on a clean folded dishtowel to soak up any liquid. You can use lobster crackers or a sharp knife to crack open the claws. The shells tend to be relatively thin at this time of year so I use seafood scissors (see photo) to cut them open. Most cookware shops sell seafood forks that you can use to extract the meat but I just use the forks from my fondue set – they work perfectly fine.
Tools for extracting crab meat: seafood scissors and fondue forks!
Snow crab is very versatile but I feel that the simplest preparations are usually best – let the sweet crab meat shine! Here are a few simple suggestions for enjoying it:
Garlic Butter
Melt some butter in a small bowl. Finely mince a clove of garlic and stir it in. Add a squeeze of fresh lemon if desired. Dip the crabmeat into the garlic butter and enjoy!
Crabby Spaghetti
In a sauté pan, heat a few tablespoons of butter or olive oil. Add a teaspoon or so of red pepper flakes, two finely minced garlic cloves, a couple of peeled and seeded diced tomatoes and cook for a minute until the garlic is tender and fragrant (you can also add a bit of minced green onion and finely diced red or yellow pepper if desired). Add a cup of crab meat to the pan and stir to combine. Cook spaghetti or other long pasta according to package directions. Add the cooked pasta to the sauce and toss until the pasta is coated. Season with salt and pepper and garnish with fresh chopped chives, if desired.
Spaghetti with Snow Crab, Garlic and Tomato
Crab and Avocado Stuffed Tomatoes
These make a great appetizer for parties. You can skip the avocado to make things easier. Get the recipe here: Crab and Avocado Stuffed Tomatoes.
Crab and Avocado Stuffed Tomatoes
Asparagus and Snow Crab Risotto
The perfect spring dish, this was inspired by my dinner at Le Filet in Montreal. Follow the instructions for Basic Risotto but use shellfish stock (see recipe below) instead of meat stock (although chicken stock will work in a pinch). Add about 1-1/2 cups cooked crab meat and 4 oz./113 grams of lightly steamed asparagus, cut into 1-1/2″ pieces. Stir in the asparagus and crab toward the end of cooking. Season with fresh chopped chives and two finely minced fresh basil leaves. Finish with a generous amount of butter and garnish with a crab claw (optional). Note: Italians do not usually serve seafood dishes with cheese but you can add a bit of parmesan if desired.
Snow Crab and Asparagus Risotto, garnished with a crab claw
Shellfish Stock
This makes a great base for all kinds of seafood dishes from risotto to pot pie to chowder. I usually save any shells from shrimp, lobster and crab in a bag in the freezer until I have enough to make a batch of stock. Leftover stock can be frozen.
Makes about 7-1/2 cups of stock
- 3 Tablespoons olive oil
- 2 cups shrimp shells
- 1 lb. / 500 grams crab and/or lobster shells (cooked and empty)
- 1 medium onion, quartered
- 2 medium carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 Tablespoon tomato paste
- 1/4 cup brandy (optional)
- 2 sprigs fresh thyme
- 8 cups water
- Cheesecloth, for straining
- In a large stockpot, heat the olive oil on medium-high. Add the shells and sauté until they begin to brown slightly around the edges, stirring frequently (they may stick to the bottom of the pot a bit).
- Add the onion, carrot and celery and sauté for another two minutes.
- Stir in the tomato paste and add the brandy, if using. Add the thyme.
- Pour in the water. Cover and let simmer gently (don’t hard boil) for about 25 minutes.
- Line a strainer with multiple layers of cheesecloth and pour the stock through it into a large vessel. If the stock isn’t completely clear, repeat the straining with more clean cheesecloth.
- Stock can be stored in the fridge for a couple of days or frozen.
- Note: The stock will seem a bit bland because it doesn’t have any salt in it – season it as you use it so you can control the sodium levels.
Bon Appétit and Enjoy!
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Copyright Trish Coleman. Please contact the author to obtain permission for republication.
