Drunken White-Wine Crab Legs


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Drunken White-Wine Crab Legs

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Boil snow crab clusters in a crisp white wine to delicately balance the acidity and fruitiness of wine with the sweet flavors of crabmeat. Then serve the crab with a cilantro-lemon butter for a tart-tangy twist. 

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Servings and Ingredients

Serves 4
1 (750-ml) bottle Whitehaven Sauvignon Blanc, divided
2- to-2½ lb. Fish Market frozen or thawed Alaska snow crab clusters
¼ c. finely chopped shallot
1 tbsp. refrigerated lemon paste
¼ tsp. coarsely ground Hy-Vee garlic pepper
½ c. Hy-Vee unsalted butter, softened
1 tbsp. finely chopped cilantro, plus additional for garnish
Lemon wedges, for garnish

Things To Grab

  • 16- to 20-qt. stockpot with lid
  • Tongs
  • Sharp knife
  • Cutting board
  • Small saucepan
  • Whisk
  • Platter
  • Small serving bowl


  1. Fill a 16- to 20-qt. stockpot halfway with water. Set aside 1/3 cup wine; add remaining wine to the stockpot with water. Bring to a boil. Add crab legs; reduce heat. Cover and simmer for 3 to 4 minutes for thawed crab clusters or 8 to 10 minutes for frozen crab clusters, or until heated through (145 degrees). Remove and cool slightly.

  2. Meanwhile, for butter sauce, place the reserved 1/3 cup wine, shallot, lemon paste and garlic pepper in a small saucepan; heat over medium-low heat for 2 to 3 minutes or until shallot is softened. Whisk in butter, 3 to 4 Tbsp. at time. Cook, without stirring, over low heat for 2 to 3 minutes or until bubbly. Remove from heat; stir in 1 Tbsp. chopped cilantro.

  3. Transfer crab clusters to a platter. Garnish with additional cilantro and lemon wedges, if desired. Serve with butter sauce.

Nutrition facts


470 Calories per serving

Amounts Per Serving

  • Total Fat: 24g
  • Cholesterol: 335mg
  • Sodium: 1220mg
  • Total Carbohydrates: 3g
  • Protein: 51g

Daily Values

Iron 10%
Calcium 20%
Vitamin D 0%
Potassium 15%

Recipe Source:

Hy-Vee Seasons