U225X / RECIPE ADDITION
Record: FOOD-030
Added: 2026-09-15
Record link: https://u225x.com/record/FOOD-030#recipes

A measured two-pound batch with covered oven heating, butter, lemon and storage guidance.
This addition is separate from the retained original notes. It is not a claim of a tested batch.

COVERED OVEN SNOW CRAB
Adapted from FOOD-030; quantities already embedded in its method are retained and serving details are newly specified.
Yield: 2 main servings or 4 appetizer servings
Prep / wait: 10 minutes, plus refrigerator thawing
Cook: 15–25 minutes

INGREDIENTS
- 2 lb commercially precooked snow-crab clusters, thawed
- 1/2 cup water
- 4 tbsp unsalted butter, melted
- 1 lemon, cut into wedges
- 1 tsp mild seafood seasoning (optional)

METHOD
1. Read the package to confirm the crab is precooked and follow its heating directions when different. Heat oven to 350°F.
2. Place clusters in a baking dish in a shallow layer. Pour water into the bottom, drizzle with 2 tbsp butter and optional seasoning, and cover tightly with foil.
3. Heat 15–20 minutes, then carefully open the foil away from your face. Continue covered in 5-minute intervals if the center clusters are still cool; package directions govern the reheating endpoint.
4. Serve hot with the remaining melted butter and lemon. This is a reheating recipe, not a method for raw crab.

NOTES & STORAGE
- For raw crab, use the product's cooking directions and reach 145°F; do not assume all crab is precooked.
- Refrigerate promptly at 40°F or below; eat within 3–4 days. Reheated leftovers must reach 165°F.
- The ingredient list is organized from FOOD-030's existing example, with measured serving butter added.

RECIPE BASIS & REFERENCES
FOOD-030 source record: https://u225x.com/record/FOOD-030
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