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Snow Crab Claws with Salsa Fresca

No Cooking

Serves 6


24 frozen snow crab claws


Defrost frozen crab claws overnight in the refrigerator or for two to three hours at room temperature. Serve the crab claws, thoroughly chilled, on a bed of chopped ice, accompanied by a bowl of the sauce for dipping.

Salsa Fresca

Makes About 2 Cups


1 sweet red pepper, finely chopped

1 sweet yellow pepper, finely chopped

4 ripe tomatoes, seeded and finely chopped

1 small red onion, finely chopped

1 garlic clove, finely minced

1 Serrano chili pepper, finely minced

1 jalapeno chili pepper, finely minced

Juice of one lime

3 Tbs extra-virgin olive oil

½ cup fresh coriander (cilantro), finely chopped

½ cup flat-leaf parsley, finely chopped

Salt and freshly ground black pepper, to taste


Combine all ingredients and chill, covered, in the refrigerator for at least four hours before serving.

Gilbertie, Sal. Kitchen Herbs: The Art and Enjoyment of Growing Herbs and Cooking with Them: New York, Bantam Books, 1988.


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