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Alaskan Snow Crab – Single Legs

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As low as $90.95

Star Cut - Alaskan Snow Crab Legs:


Just thaw and serve. – Snow crab legs are pre-cooked, it needs to only be thawed for chilled applications, or thawed and heated for hot applications. Pre-cut shells are easy to open and remove without the use of a crab cracker.

Snow crab is somewhat similar in appearance, but smaller than the king crab. Split legs are best prepared broiled, grilled or served cold as an appetizer. Snow crab meat is very good in omelets, crepes, quiches, soups, salads, pastas and casseroles. A convenient appetizer is the cocktail claw, cap removed and ready to eat. Any part of the snow crab can be used to make a dish more visually appealing.

The delicately flavored snow-white meat can be served cold in salads, dips, stuffing, or spreads, or hot in soup, canapés, omelets, soufflés, pasta sauces, and a wide variety of other delicious dishes. Snow crab clusters are easily and quickly prepared by steaming, boiling or baking. Available year round.

These giant Alaska Snow crab legs are well known for their sweet succulent flavor and snowy white meat. Being low in fat and calories yet high in protein, Snow crab is an excellent choice to include in a healthy diet.

Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!

How to properly defrost frozen seafood: We recommend that all frozen seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Never force thaw a product by running it under water (hot or cold as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.


There’s nothing not to love about this luxurious chowder, which brings together the subtle sweetness of Alaskan Snow Crab and corn for a creamy dish that you’ll dig into again and again. It’s best prepared with fresh summer corn, but sub in frozen kernels if you’re making this recipe in the winter—we promise it’s still delicious!


  • 1 cup Alaskan Snow Crab meat, all shell removed
  • 1 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 2 cloves of garlic, chopped
  • 4 shallots, chopped
  • 4 medium carrots, peeled and chopped
  • 2 leeks, white and light green parts sliced
  • 2 lb russet potatoes, peeled and chopped bite sized
  • 1 bay leaf
  • 1 ½ tsp kosher salt
  • ¾ tsp mustard powder
  • ½ tsp white pepper
  • ½ tsp chili powder
  • ¼ tsp freshly ground black pepper
  • 4 cups vegetable, chicken, or seafood stock
  • 4 cups corn kernels from 3 ears of fresh corn
  • 1 cup heavy cream


  1. Place a large stockpot or dutch oven over medium heat and melt together extra virgin olive oil and butter. Add garlic, shallots, carrots, and leeks, and saute until soft—about 5 or 6 minutes.
  2. Add potatoes, bay leaf, salt, mustard powder, white pepper, black pepper, chili powder, and stock. Bring to a simmer and cook until potatoes are halfway cooked through. Then throw out the bay leaf and use an immersion blender to blend the soup.
  3. Once your soup is blended, add corn, Alaskan Snow Crab meat, and heavy cream. Cook until corn is tender, which should take about 8 to 10 minutes. Be sure not to allow soup to come to a boil, since this will cause the cream to separate. Once done, ladle into bowls and drizzle with extra cream if desired.

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