Frozen Opilio Snow Crab Legs

Opilio snow crab is the cold-water crab behind the long, slender legs and the pale, sweet meat inside them. These clusters are frozen at sea as soon as they come aboard, so the shell stays full and the meat keeps the spring it had on deck.

The legs are long and evenly sized, with the meat filling the shell rather than shrinking away from it. Cooked briefly, it separates into tender flakes; left too long, it dries out — so steam or boil for a few minutes and pull it the moment the shell turns bright.

Serve with drawn butter or a light garlic oil, or grill the legs cut side down for a little char. Keep frozen until the day you cook them, and thaw in the fridge overnight rather than under water.

• Plump shells and long, sweet legs
• Flash frozen at sea to hold the meat firm
• Delicate, flaky meat with a clean ocean finish
• Steam, boil or grill straight from frozen