Cajun Culinary Delights: Grilled Snow Crab with Flavorful Cajun Butter
Indulge in the exquisite flavors of Cajun culinary delights with our mouthwatering Grilled Snow Crab from Logan’s Daily Catch served with Flavorful Cajun Butter. Our succulent snow crab is grilled to perfection, revealing juicy and tender meat that is bursting with seafood goodness. The Cajun butter is a symphony of spices, including our own Hot Under The Kilt Acadian Cajun seasoning which adds a rich and savory kick to every bite, along with oregano, basil and the tangy zest of fresh lime juice,. This dish is perfect for seafood lovers who crave bold and robust flavors. Savor the taste of Louisiana with our authentic Cajun cuisine, made with love and served with flair.
The snow crab is a crustacean found in cold waters, known for its delicate, sweet and succulent flesh. It has a hard shell with long, slender legs and large, pincer-like claws. Snow crabs are prized for their rich flavor and are often used in a variety of seafood dishes, such as crab legs, crab cakes, and crab bisques. They are a popular choice among seafood lovers for their tender, juicy meat and are typically harvested in the winter months when they are at their peak of freshness. Overall, the snow crab is a highly sought-after delicacy known for its exquisite taste and distinctive appearance.
In a small pot melt butter than add the juice of 1/2 lime, add the seasoning and mix well. Cook for 2-3 minutes.
Place snow crab cluster on grill , baste with the butter and grill for 2 minutes, turn, baste and cook for an additional 2 minutes. Repeat the turning and basting 3 more times.
While the crab is grilling place the remining 1/2 lime on the grill to serve along side the crab.
How to crack an Atlantic snow crab
Atlantic snow crab’s edible meat is located in the claws and legs and in the section between the legs and body as well.
Detach the legs by twisting and pulling them. When pulling meat from a cluster, always break the leg in sections beginning from the tip and working in towards the shoulder. This will ensure that the cartilage from the next piece will slip out leaving only meat behind.
Use heavy-duty scissors or a knife to cut lengthwise through the shell. The white portion of the shell is softer than the bright red sections and easier to cut through. Then remove the meat with a fork or by hand.
Break the claws using a chef knife. Place the claw on a cutting surface with the flat side down and the small pincer facing up towards you. Grasp the claw by the two pincers and strike the claw at the thickest part, embedding the knife about ¼ inch into the shell. Then twist the knife to crack the claw open
To remove the meat from the shoulder, simply break the cartilage by hand and remove the meat by hand.