Idealy delicious snow crab.Similar to lobster, but in my opinion even more delicate & flavorful.
° 1 French shallot, finely chopped
° 250 ml (1 cup) butter
° 500 ml (2 c) chicken-broth
° 30 ml (2 tablespoons) lemon juice
° 5 ml (1 teaspoon) of honey
° 4 kg (9 lbs) cooked snow crab legs and claws
In a large saucepan, saute shallots in 60 ml (1/4 cup) butter. Add broth, lemon juice and honey. Bring the mixture to a boil and cook for about two minutes. Add the remaining 3/4 cup (180 ml) of butter and simmer until melted.
Add the crab and simmer until completely heated up. Coat the crab well in the broth.
Serve on a large plate or directly in the center of the table. If desired, serve with side sauces such as melted herb butter, split pepper, sour cream, dill, lemon, and watercress mayonnaise.