By Mary Parks | 1 hour

Buttery green crab legs are a fast and delicious recipe perfect for summer. Think of them as baby snow crab legs that take way less time to cook!

To view a video of the shucking process, check out our first episode of Shucking School. Please note, this process involves pulling the legs off of live crabs. However, this method is actually a much faster and less painful way of butchering them compared to steaming or boiling. If you’re nervous about butchering live crabs, try freezing them an hour beforehand.

MATERIALS & INGREDIENTS

• strainer

• protective gloves

• live male green crabs (we recommend at least 4 per serving)

• ½ cup cold butter

• salt to taste

• optional: chili powder, cumin, whole crushed garlic, ginger, ground mustard, nutmeg, red pepper flakes 

INSTRUCTIONS

1. Sort male from female crabs. Look at the underbelly shape to distinguish male from female crabs. Female crabs have a more rounded underbelly with an “apron”  where males lack an apron and have a more triangular shape pattern. 

   * Female crabs can be used for stock or shucked for green crab roe

2. With gloves on, hold the male crab by its outer points with your non dominant hand. With your dominant hand, hold four legs on one side together. Then apply pressure, quickly pushing inward to snap off the four legs and a clump of meat. Proceed repeating this process with the other side of the crab.

   *Male crab bodies can also be used to make stock. 

3. After removing your desired amount of crab legs, remove any gills that may be stuck to the crab legs and rinse the legs well under cold water. 

4. Heat ½ a cup of butter in a pan on medium-high heat. 

5. Mix together salt and desired spices. Dredge the crab legs in the salt and spice mixture and toss the rest of the mixture in the melted butter. 

6. Add the crab legs to the pan and toss in the buttery mixture every thirty seconds, just until the crab legs turn red (3-4 minutes). 

7. Remove the crab legs and serve immediately. Eat them like you would other crab legs or a crab claw: biting into the chunk of meat on the end and sucking the legs. 

This recipe is part of our “Shuck at Home” initiative. To learn more visit www.greencrab.org/shuck-at-home