Not traveling right now? Take a Caribbean vacation (in your own backyard) with this Snow Crab Legs and Shrimp Steampot recipe from LoLo’s Seafood Shack in Harlem, New York. LoLo’s Seafood Shack is Harlem’s original Cape Cod meets the Caribbean mashup by Executive Chef Raymond Mohan and Owner Leticia “Skai” Young Mohan and it’s best-known for their island-inspired classics—and heated patio cabana!
Related: Best Cajun Recipes
Menu highlights include Fish Fry Baskets, Belizean Conch Fritters, Jerk Ribs and one ridiculously tasty Soft-Shell Crab Sando on Johnny Cakes, but their dinner specialty is this steampot overflowing with fresh shellfish and corn on the cob. Try it out below and be sure to visit Lolo’s the next time you’re in the area.
Should snow crab legs be thawed before cooking?
Yes. If you buy frozen snow crab legs, be sure to thaw them before cooking so they will heat up evenly. You can defrost the legs in the frige overnight or by running cold water over them.
How do you cook snow crab legs?
Up next, the best tropical island-inspired recipes.
Snow Crab Legs and Shrimp Steampot
- 4 Tbsp garlic
- ½ lb butter
- 2 Tbsp Old Bay Seasoning
- 2 lb snow crab legs
- 1 lb shell-on shrimp
- 3 halves corn on the cob
- 4 sweet potato wedges
Bring a pot of water to a boil and add in the Old Bay seasoning along with the garlic and butter.
While the water is boiling, lower a basket of snow crab legs and the sweet potato wedges into the pot. Close the lid, allowing the rising heat to steam the seafood. Cook for 5 minutes. Pull the basket out and set aside.
Next, lower a basket filled with shrimp and corn on the cob. Let it cook for only 3 minutes. Pull the basket out and set aside.
Add butter, old bay seasoning, and chopped garlic into a plastic bag. Toss in the freshly cooked seafood and veggies, allow the butter to melt for a minute or two
Shake it all vigorously in the bag, fully coating everything with the sauce.
Keep all the goodness in the bag and plate it with gloves, a bib, wet naps, a de-sheller tool and enjoy!