@damini.delisle: Butter garlic chili crabs tonight — and these ones are special. I used wild-caught Tanner crabs from Alaska. You’ll often see them labeled as “snow crab,” and for good reason: the two are closely related and frequently sold under the same name. But technically, Tanner crab (Chionoecetes bairdi) and true snow crab (Chionoecetes opilio) are different species. Tanner crabs tend to be a bit bigger and meatier, while snow crabs are usually lighter and more delicate. They even crossbreed in the wild sometimes, which is pretty cool. No recipe books were opened for this one. Just butter, lots of garlic, chili, and whatever else felt right in the moment. The kitchen smelled incredible, and the meat came out sweet, spicy, and swimming in that rich garlic-chili butter. Fun fact: these crabs get their “snow” nickname from the pure white color of their meat, not because they live in snow. And only the males of a certain size are legally harvested in Alaska, which helps keep the populations sustainable. This is the kind of meal where you don’t care about being neat. Crack, dip, eat, repeat. Worth every sticky finger. #tannercrab #snowcrab #alaskancrab #buttergarlic #homecooked

Damini Delisle

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Wednesday 16 September 2026 14:27:33 GMT