Sweet, tender snow crab needs only heat and fat to shine. Brown butter and garlic make a quick, luxurious sauce for dipping. This shelf holds dinner for two in under twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 270 calories a serving, 10 g protein, 2 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Fill a large pot with water, add 2 tablespoons salt, and bring to a rolling boil. Add the crab legs and claws, return to a boil, and cook for 5 minutes until heated through.5 min
2. While the crab cooks, mince 3 cloves garlic. Melt 4 tablespoons butter in a small skillet over medium heat, swirling often, until the solids turn golden brown and smell nutty, about 4 minutes. Stir in the garlic and cook for 30 seconds until fragrant.4 min
3. Drain the crab well and transfer to a serving dish. Pour the brown butter and garlic over the crab, season with salt and pepper to taste, and serve at once with the pan sauce for dipping.

Note Swap melted butter for brown butter if short on time. Leftovers keep for two days refrigerated and are good in salads or pasta. Serve with crusty bread to soak up the sauce, or with lemon wedges and steamed greens on the side.