Snow crab is harvested from the clean and icy waters of Alaska and Canada. Their name comes from the color of the meat inside, which turns into a snowy white color when cooked. They are full of sweet, white, succulent meat are high in protein and low in fat!
Snow Crab Clusters
- Wild Caught
- Naturally Low in Fat
- High in Protein
- Individually Quick Frozen
- Excellent Source of Protein
BAKE, BROIL, CHILL OR STEAM
To Thaw: Place in refrigerator 10 to 12 hours before cooking. For quick thawing, place under cold running water for 3 to 5 minutes.
Simple Preparation Instructions: For best taste and texture, steam the snow crab.
Steam: Fill bottom (3/4” depth) of a large stockpot with water. Heat water to a boil. Place thawed crab in steam basket and steam in pot over medium heat for about 4 minutes or until crab is thoroughly heated.
Chill: To serve cold, place in refrigerator for 30 minutes after steaming.
Broil: Place thawed crab in shell on broiler rack in the oven. Broil for 4 to 5 minutes or until thoroughly heated.
Bake: Preheat conventional oven to 400°F. Place thawed crab on a baking sheet and bake for 4 to 7 minutes.
CAUTION: Contents will be hot. Heating times are approximate. They will vary due to the make, model and temperature calibration of your stove or oven.