California Farm Surimi Snow Crab Leg Dinner

Name: California Farm Surimi Snow Crab Leg Dinner
Total time: 1800 s
Yield: 2 people, 4 dinners
Cuisine: American
Ingredients: 1 pound peeled Surimi Snow Crab Legs, precooked; 1/4 cup Molten unsalted grassfed butter; 2 Tbs lemon juice; 4 baked persimmons; 1 cup cashews; 1 bunch fresh Watercress salad; 1 pound White asparagus; 2 Tbs flat italian parsley; 1 Sprinkle of nutmeg; 4 Russet potatoes cut in 1/2” French fries; 4 Tbs mayonaise; 1 sprinkle Sabatini truffle powder; 1 Sour dough bread; 1 pinch Flaked seasalt; 1 pinch Crushed black peppercorns; 4 slices Christmas Raisin Fruit Cake; 1 pint heavy whipping cream; 1 bottle Prosecco Sparkling Wine

Hobby Horseman @HobbyHorseman

California, United States

For the Winter Holidays, I made both Surimi Smoked Snow Crab Legs Dinner and Alaska Smoked Snow Crab Legs Dinner.

After tasting both delicacies, I recommend this Surimi Snow Crab because it tastes holiday special and it does not deplete wild ocean crabs, and it only costs a quarter of the price of Alaskan Snow Crab.

Because it is precooked already, it takes less time to smoke. Does not reheat well, it dries out too quickly.

#december2026

For the Winter Holidays, I made both Surimi Smoked Snow Crab Legs Dinner and Alaska Smoked Snow Crab Legs Dinner.

Because it is precooked already, it takes less time to smoke. Does not reheat well, it dries out too quickly.

#december2026

Hobby Horseman @HobbyHorseman

California, United States

For the Winter Holidays, I made both Surimi Smoked Snow Crab Legs Dinner and Alaska Smoked Snow Crab Legs Dinner.

Because it is precooked already, it takes less time to smoke. Does not reheat well, it dries out too quickly.

#december2026

For the Winter Holidays, I made both Surimi Smoked Snow Crab Legs Dinner and Alaska Smoked Snow Crab Legs Dinner.

Because it is precooked already, it takes less time to smoke. Does not reheat well, it dries out too quickly.

Saved

Ingredients

30 minutes

2 people, 4 dinners

1 poundpeeled Surimi Snow Crab Legs, precooked
1/4 cupMolten unsalted grassfed butter
2 Tbslemon juice
4baked persimmons
1 cupcashews
1 bunchfresh Watercress salad
1 poundWhite asparagus
2 Tbsflat italian parsley
1Sprinkle of nutmeg
4Russet potatoes cut in 1/2” French fries
4 Tbsmayonaise
1sprinkle Sabatini truffle powder
1Sour dough bread
1 pinchFlaked seasalt
1 pinchCrushed black peppercorns
4 slicesChristmas Raisin Fruit Cake
1 pintheavy whipping cream
1 bottleProsecco Sparkling Wine
Equipment: airfryer with rotisserie, metal cup with hardwood pellets, dutch oven with steamer insert, wooden salad bowl, brush for molten butter, olive oil mister
Cost: one pound surimi peeled crab legs $7, asparagus $7, watercress $3, persimmons $2, potatoes $1, cake $1, clotted cream $4, other $1, per holiday dinner $13

Saved

Steps

30 minutes

1

Smoke the peeled surimi snow crab legs 15 minutes in the airfryer oven with a metal cup of hardwood smoke pellets at 350F degrees till warm. Dip in molten lemon garlic butter.
2

Slice the persimmons in half, bake, serve with cashews on fresh watercress salad
3

Handcut the French fries, spray with olive oil mister, air fry in rotisserie 30 minutes, or pre-fry in 350F degree canola oil 4 minutes, drain, then crisp-fry at 375F degrees till crisp, 3 minutes. Drain and salt.
4

Boil the white asparagus till tender. Simmer in milk, soy or dairy. Sprinkle with nutmeg. Serve on parsley. Dip in lemon garlic butter.
5

Serve fresh baked sourdough bread brushed with molten garlic butter
6

Serve Raisin Fruit Cake with whipped cream or make clotted cream and Prosecco sparkling wine. Bake heavy cream in flat oven tray 12 hours at 190F degrees, refrigerate 12 hours. Pour off excess bottom moisture. Serve cream on top.

Saved

Cooksnaps

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Hobby Horseman @HobbyHorseman

on December 05, 2025 10:02

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.