U225X / RECIPE ADDITION
Record: CHAT-0310
Added: 2026-09-15
Record link: https://u225x.com/record/CHAT-0310#recipes

The six-pound garlic-butter crab batch, with a complete covered-oven reheating method.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

GARLIC-BUTTER OVEN SNOW CRAB FOR A GROUP
Adapted from CHAT-0310's measured six-pound flavoring list; pan layout and heating method are new matching guidance, not recovered instructions.
Yield: 6 generous main servings
Prep / wait: 15 minutes, plus refrigerator thawing
Cook: 20–35 minutes

INGREDIENTS
- 6 lb commercially precooked snow-crab clusters, thawed
- 1 cup unsalted butter, melted
- 2 tbsp Old Bay or mild seafood seasoning
- 1 tbsp minced garlic
- 1 tsp smoked paprika
- 1 lemon, juiced
- 1 additional lemon, sliced
- 1/2 cup water, divided between pans
- 1/2 tsp cayenne (optional)

METHOD
1. Confirm that the crab is labeled precooked. Preheat oven to 350°F. Divide crab between two shallow roasting pans so it is not packed into a deep mound.
2. Stir butter, seasoning, garlic, paprika, lemon juice and optional cayenne together. Spoon evenly over crab; add lemon slices and 1/4 cup water to each pan.
3. Cover pans tightly with foil. Heat 20 minutes, then rotate pans and check a central cluster. Continue covered in 5-minute increments until hot throughout, using package heating instructions as the endpoint.
4. Open foil carefully to avoid steam and serve immediately, spooning hot pan butter over the meat.

NOTES & STORAGE
- This keeps the six-pound batch, butter and garlic from CHAT-0310; the oven method completes a truncated excerpt.
- Use mild seasoning and omit cayenne for the family version.
- Chill leftovers promptly at 40°F or below for 3–4 days; reheat leftovers to 165°F. Raw crab requires a different cooking method.

RECIPE BASIS & REFERENCES
CHAT-0310 source record: https://u225x.com/record/CHAT-0310
FDA: safe seafood selection, cooking and serving: https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely
USDA: leftovers and food safety: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety