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
- Read the package to confirm the crab is precooked and follow its heating directions when different. Heat oven to 350°F.
- 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.
- 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.
- 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.