Servings: 4
Prep Time: 12 Min.
Cook Time: 15 Min.

+ 2 lb. Alaska Snow Crab clusters, frozen
+ 1/2 tsp. Szechwan seasoning
+ 1 c. vegetable, fish, or chicken broth
+ 2 carrots, peeled and sliced diagonally, about 1 1/2 c.
+ 2 celery ribs, sliced diagonally
+ 2 green onions, sliced in 1-in. pieces
+ 1 red bell pepper, cored and sliced in strips
+ 1 c. (3 oz.) snow peas
+ 1 Tbsp. stir-fry sauce
+ 1/4 tsp. red curry paste
+ 1 tsp. cornstarch
+ 1/4 c. water

1. Rinse Alaska Snow Crab clusters under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels.
2. Place crab in wok or nonstick fry pan. Add seasoning and broth. Heat broth to boiling; reduce heat to simmer. Cover and cook for 8 to 10 min., until the internal temperature of the crab reaches 145ºF (use an instant-read thermometer and test crab in the shoulder section). Remove crab from pan; cover and keep warm.
3. Add vegetables to broth and stir-cook for 3 min. Blend stir-fry sauce, curry paste, cornstarch and water. Stir into vegetables and cook an additional 1 to 2 min. until mixture thickens slightly.
4. Serve one cup vegetables with each crab cluster.

Additional Snow Crab preparation tips:

Note: Snow crab comes already cooked. They cook them after they catch them. You only have to choose a heating method.

Steaming: cover thawed snow crab and steam 6-8 min.

Boiling: For extra flavor boil snow crab legs by adding spices and seasonings to the water

Baking: Wrap snow crab legs in a double sheet of foil, leaving a little hole at the top for steam to escape. Bake at 450°F for 8 to 10 min. large amounts may take a little longer

Microwave: Wrap thawed snow crab legs in damp paper towel and cook on High for 2-3 min.

Grill: Place crab in sealed double layer of foil. Cook 4-6 in. from a Med-High heat for 14 to 16 min.

Broiling: Place snow crab legs on baking sheet. Arrange rack 7-8 in. from broiling element. Broil 6-8 min.

White Zinfandel, Sauvignon Blanc, Riesling/Rhine