Snow crabs
An Exeptional product:
We will tell you more about its origin, the different sizes available, why we always choose frozen crab, and some tips for cooking it perfectly.
Origin of the crab
Snow crab is primarily harvested in the cold waters of the Gulf of St. Lawrence, the St. Lawrence Estuary, and off the coasts of Newfoundland and Labrador. It is also found in certain areas of the Northwest Atlantic.
In Quebec, snow crab fishing is regulated by strict quotas and rules designed to ensure the sustainability of the species and the preservation of stocks. The main fishing areas include the maritime waters of Quebec, particularly around Gaspésie, the Côte-Nord, and the Îles-de-la-Madeleine.
Frozen or Fresh
Buying frozen crab rather than fresh offers several advantages:
Preserved Freshness – The crab is cooked and frozen immediately after being caught, which helps preserve its flavor and texture, unlike fresh crab, which can lose quality during transport.
Transport – We deliver free of charge throughout Quebec. Therefore, it's important that the crab is frozen, as fresh crab caught in Percé, after 3-4 days of transport to Kuujjuaq, is no longer fresh! Even in Quebec, where the crab is often caught the day before and sold 3-4 days later, it's important to remember that it's a seafood product and should be consumed quickly when fresh. That's why we specialize in frozen crab, while always guaranteeing a top-quality, fresh product.
Better Preservation – Frozen crab can be stored longer without risk of deterioration, allowing you to consume it at your convenience.
FROZEN CRAB IS THE BEST CHOICE AND IS JUST AS DELICIOUS AS FRESH CRAB!
Cooking Snow Crab
Cooking snow crab is simple and quick! Here's a basic guide:
Boiling / Steaming
Fill a large pot with about 1 inch of water and bring to a boil. Add salt (optional).
Place the frozen or thawed crab legs into the pot.
Once the water returns to a boil, cook the crab for 4-5 minutes (if thawed) or 8-10 minutes (if frozen).
Remove the crab legs and drain them.
Baking (for extra flavor):
Preheat your oven to 190°C (375°F).
Brush the crab legs with butter or olive oil and season with garlic or spices.
Place the crab legs on a baking sheet and bake for about 10-12 minutes.
Enjoy with melted butter, lemon, or your favorite dipping sauce!
2L, 3L or 4L ?
Crab Size Classification
When it comes to crabs, it's not just about freshness and flavor—size plays an important role in the culinary experience. Crabs are generally categorized by weight and size, for example, 2L, 3L, and 4L.
1. 2L Crabs
2L crabs are the smallest in this range. They are perfect for adding to dishes where crab is a subtle ingredient. Their meat is tender and flavorful, although less abundant than that of larger crabs.
2. 3L Crabs
3L crabs offer the perfect balance between size and taste. Their meat is more plentiful, and cooking brings out a richer flavor. They are ideal for family meals or for those who enjoy savoring every bite.
3. 4L Crabs
4L crabs are the giants of the category. Bigger and more generous, their meat is abundant and their flavor sumptuous—each piece reveals the richness and sweetness of the sea. Butchers and crab preparers are generous with these crabs, making the experience even more delicious.