Go Back

Snow Crab Legs Boil with Hibachi Butter Dipping Sauce

Print Recipe Pin Recipe

Ingredients
  

The Crab Boil
  • 3 to 4 gallons water
  • 4 lbs snow crab legs
  • 2 to 3 cups Go Creole seasoning
  • 2 heads garlic halved
  • 1 stalk celery
  • 1 shallot halved
  • 1 onion halved
  • 1 bag small potatoes
  • 8 to 12 ears corn on the cob
  • 2 oranges halved
  • 2 lemons halved
The Hibachi Butter Dipping Sauce
  • 2 sticks butter
  • 2 tbsp Trinity Spice Company Hibachi Seasoning

Method
 

The Hibachi Butter Sauce
  1. Melt the butter in a small saucepan over low heat. Stir in the hibachi seasoning until fully combined. Remove from heat and keep warm for serving.
The Crab Boil
  1. Bring 3 to 4 gallons of water to a rolling boil in a large pot. Add the Go Creole seasoning and stir to combine.
  2. Add the halved garlic heads, celery, halved shallot, halved onion, small potatoes, and corn cobs to the pot.
  3. Squeeze the juice from the orange and lemon halves directly into the pot, then drop the squeezed citrus halves into the water.
  4. Bring back to a boil and cook the corn for 7 to 8 minutes until just tender but not overcooked. Continue boiling until the potatoes are completely fork-tender.
  5. Add the snow crab legs, turn off the heat, and cover the pot immediately.
  6. Let everything soak for 10 minutes so the crab and vegetables absorb the seasoned broth.
  7. Remove the crab and vegetables. Toss the potatoes and corn in a bowl with a generous drizzle of the hibachi butter sauce before plating. Serve the crab legs with the remaining hibachi butter sauce on the side for dipping.