- 1). Place frozen snow crab legs in a large glass dish, and thaw them in the refrigerator 24 hours before you plan to eat them. Squeeze the widest section of one of the legs; when you feel it compress between your fingers with gentle pressure, the legs are thawed.
- 2). Fill a large stockpot with water and heat it to boiling on your stove top. Sprinkle 1 tsp. of large-grain kosher salt or sea salt into the water. After water reaches a boil, reduce heat to medium low, and place snow crab legs in pot. Let legs simmer for six to eight minutes.
- 3). Remove crab legs from pot with a pair of tongs, and let them cool for 15 minutes on your counter. While legs cool, melt 3 tbsp. of salted butter and 1 tbsp. of minced garlic in a saucepan over medium low heat or in the microwave. Once the crab is cooled to the touch, use the cracking edge on a pair of kitchen shears (located in between the handles at the base of the blade) to crack open the legs. Create an open seam that runs the length of each leg with the shears.
- 4). Drizzle each leg with the butter-garlic mixture and serve.
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