Snow Crab with Tarragon Garlic Butter

Snow crab derives it's name from the colour of the meat which turns snow white when cooked. We paired it with a flavourful tarragon garlic butter which compliments the sweet and salty flavour of the crab.

Yield: Serves 6.

Snow Crab


  • ¾ cup salted butter
  • 3 cloves garlic, chopped
  • 1 tbsp dried tarragon, crumbled
  • 1 tbsp fresh lemon juice
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • ¾ cup roughly chopped fresh Italian parsley
  • 2 lb frozen snow crab legs, thawed and cracked (1 kg)


  1. Preheat natural gas barbecue on high heat for 10 – 15 minutes.
  2. To make Tarragon Garlic Butter, combine butter, garlic, tarragon, lemon juice, salt and pepper together in small pot. Bring to a simmer over medium-low heat; cook for 2 minutes. Remove from heat. Stir in parsley.
  3. Place crab legs on the barbecue grid. With lid down, grill until warmed, about 2 – 3 minutes per side.
  4. Transfer crab legs to a platter. Drizzle crab legs with Tarragon Garlic Butter and serve immediately.
Nutritional analysis per serving: 376 calories, 25 g fat, 34.4 g protein, 2.8 g carbohydrate, 0.3 g fibre, 953 mg sodium