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Sweet, tender, and dripping in butter — preparing crab legs just might be the easiest “fancy” dinner you’ll ever make. This comprehensive guide to how to make crab legs covers five foolproof cooking methods (poaching, steaming, oven-baking, broiling, and grilling) so no matter what equipment you’ve got in your kitchen, you’ll end up with succulent, restaurant-quality crab meat in under 20 minutes.

“First time I ever made crab legs! They came out great! I poached them (another first for me) and added old bay. Husband loved them & requested them again immediately. Thanks for sharing!”

– BONNIE
Overhead photo of three prepared and cooked crab leg clusters on a wood serving board with lemon wedges.

Update: This article on preparing crab legs was originally published in September 2024. I made updates to the article below to include more information about cooking crab at home.

Hi, friends! Beautifully buttery, impossibly sweet, and perfectly briny, crab may taste like a splurge — but they’re shockingly simple to prepare at home. No matter your kitchen setup or culinary skill level, today I’m sharing is the best way to cook crab legs — with five different methods, pro tips, and everything else you need for a seafood feast worth bragging about:

Table of Contents

About this recipe for cooking crab legs

Imagine this: a pretty platter piled high with glistening crab legs, steam still swirling off the reddish-orange shells; a little bowl of golden drawn butter, and a few lemon wedges waiting right beside for that bright, zippy finish. Then comes the first crack of the shell, followed by the first bite of warm, delicately sweet crab meat — it’s the kind of simple culinary pleasure that makes a meal feel special, even on a random Wednesday.

Naturally sweet and briny crab meat doesn’t need much sprucing, so while this is one of those recipes that looks and tastes fancy, it actually requires almost zero effort. Simply warm the already-cooked crab legs until they’re heated through and let the delicate crabmeat do all the work of impressing your guests. Everything comes together in under 30 minutes with just a handful of pantry staples, and it works beautifully whether you’re feeding two people or setting up a full seafood spread.

Serve the crab simply with butter and lemon, or go all out with a proper seafood boil complete with corn, potatoes, and crusty bread for soaking up every drop of buttery goodness. Regardless of how you prepare them or dish them up, you’ll end up with restaurant-quality crab that feels like a celebration on a plate.

Why you’ll love this tutorial

TL;DR? Get the gist on this recipe below:

  • Nearly Foolproof. Since crab legs are sold pre-cooked and flash-frozen, you’re really just reheating them. And with FIVE different cooking methods to choose from, this means there’s very little room for error — even if this is your first time preparing crab.
  • Naturally Delicious Flavor. Crabmeat is sweet, delicate, and slightly briny — straight out of the shell. A gentle cooking process and a simple butter-and-lemon treatment is all it really needs to shine.
  • Endlessly Customizable. From smoky grilled crab to fragrant, herb-infused steamed crab, the cooking method (and seasoning) you choose can completely transform the final flavor.
  • A Genuine Showstopper with Minimal Effort. Few dinners feel as celebratory as a platter of crab legs, yet the hands-on time is shockingly short.
  • Any Season and Any Occasion Recipe. Crab legs are just as at home at a summer backyard boil as they are on a cozy holiday table.
  • Expert Tips for Perfect Results. I’ve included all my tried-and-true tips and tricks from in culinary school and a decade of experience in professional kitchens — guaranteeing tender, flavorful crab legs, while also minimizing guesswork.

If you’re looking for more cooking tutorials, check out these culinary school articles next: How to Easily Cook Dried Chickpeas, Cooking Dry Beans, 3 Different Ways to Grill Corn on the Cob, and learn how to make Shrimp Stock with Shells.

Overhead photo frozen crab legs on a bed of ice.

What you’ll need to prepare crab legs

As promised, you don’t need anything complicated to cook crab at home. Here’s what to grab:

  • Crab Legs. The star of the show, so be sure to select good ones at the grocer. Look for crab legs labeled “wild-caught” for the best flavor. And choose legs that feel heavy for their size with no visible ice crystals, which are signs of previous thawing and refreezing. As for variety: king crab legs offer the biggest, most luxurious portions of meat, while snow crab and Dungeness crab are smaller but wonderfully sweet and tender.
  • Butter. Essential for brushing over the crab before baking, broiling, or grilling. And optional for serving alongside as a rich dipping sauce. Chef note: Unsalted butter lets you control the seasoning, though salted butter works perfectly well too.
  • Aromatics. A combination of garlic cloves, celery, shallot, fresh parsley, a splash of white wine, and a pinch of Old Bay seasoning all work wonders for infusing flavor into the cooking liquid if you’re steaming or poaching your crab. Substitution: Whatever fresh herbs you have on hand, such as tarragon or dill, work great here.
  • Whole Lemon (optional). While optional, I personally consider lemon a must for serving. Fresh lemon wedges lend a bright, tangy contrast that balances the richness of the butter and the natural sweetness of the crab. 

Delicious variations to try

There are plenty of ways to make this recipe your own. Below are a few ideas to inspire:

  • Spicy Cajun Crab Legs: Toss the crab legs in cajun spices before grilling or baking, then serve with a creamy remoulade sauce for a Big Easy-inspired feast.
  • Lemon Herb Crab Legs: Infuse the poaching or steaming liquid with fresh lemon, parsley, shallot, and white wine for a bright, herby finish.
  • Teriyaki Glazed Crab Legs: Brush the legs with teriyaki glaze before grilling for a sweet, savory, umami-packed twist.
  • Old Bay Crab Legs: Season generously with Old Bay before and during cooking, then serve with extra melted butter for a classic East Coast flavor.
  • Smoked Crab Legs: Grill the legs over indirect heat with wood chips for a deep, smoky finish that pairs beautifully with your favorite barbecue sauce for dipping, like Carolina bbq or Dr pepper bbq.
  • Garlic Butter Crab Legs: Stir minced garlic and fresh herbs into your melted butter for serving. And, check out my garlic butter sauce for seafood for a complete recipe.

The best ways to cook crab legs

Wondering the best way to cook crab legs at home? Below are five different cooking methods to turning out perfectly prepared crabs. I suggest using the technique that suits your taste and cooking preferences. Regardless of the method you select, be sure to properly thaw the crab before cooking.

Steaming crab legs

Steaming is personally my favorite way to warm crabmeat. The gentle, even heat from steaming preserves the natural moisture, ensuring that the crab meat remains tender and succulent. Here’s how to steam crab at home:

  • Fill a large pot or Dutch oven with about 1 to 1 ½ inches of water, or just enough water so that the level is below the bottom of the steamer basket.
  • Flavor the steaming liquid by adding sprigs of fresh herbs, smashed garlic cloves, celery, shallots, half of lemon, and a little wine to the water, if desired.
  • Cover the pot with a lid and bring the water to a boil over high heat.
  • Remove the cover and place the steamer basket into the pot.
  • Next, add the crab legs to the steamer basket, bending large king crab legs as needed to fit in the pot, and placing the snow crab or Dungeness crab cluster-side-down.
  • Cover and steam the crab legs until the meat is warmed through. For king crab legs: steam for 6 to 8 minutes. For snow crab legs or Dungeness crab clusters: steam for 4 to 5 minutes. For frozen crab legs: double the cook time.
  • Let the crab legs cool before cracking and serving.
Overhead photo of eight frozen crab legs in a steamer basket.

Poaching crab legs

While a lot of home cooks will boil shellfish, I don’t recommend it. Instead, I recommend poaching them instead. Poaching will preserve the delicate texture and flavor of the meat, while boiling will make the meat waterlogged and it increases the chances of making the crabmeat tough. Poaching is a fantastic choice if you’re looking to infuse flavor into the crabmeat.

  • Fill a large pot or Dutch oven with about 3 inches of water.
  • Flavor the poaching liquid by add the sprigs of herbs, garlic, celery, shallots, half a lemon, and old bay seasoning, if using.
  • Bring the poaching liquid to a simmer over medium heat.
  • Once simmering, add the crab legs to the pot, bending any large legs as needed to fit in the pot, and placing the snow crab or Dungeness crab cluster-side-down.
  • Cover the pot and steam the crab legs until the meat is warmed through. For king crab legs: 5 to 7 minutes. For snow crab or Dungeness crab legs: 3 to 5 minutes. For frozen crab legs: double the cook time.
  • Let the crab legs cool before cracking and serving.
Overhead photo of cooked crab legs in a pot with lemon, fresh parsley, garlic and shallots.

Grilling crab legs

Cooking crab on the grill is a great cooking method is you’re looking to impart a slightly smoky, charred flavor that beautifully complements the sweetness of crabmeat. And, grilling also provides an opportunity for easy seasoning, making it a great way to experiment pairing crab legs with different flavors. Here’s how to prepare them on the grill:

  • Preheat your grill to medium-high heat, or around 375-degrees Fahrenheit.
  • Place the crab legs onto a clean work surface and brush all over – the exposed crab meat and the shells – with melted butter.
  • Place the buttered crab legs onto the hot grill, cover the grill, and cook until the crab meat is warmed through, and the shells are lightly browned/charred. King crab legs: grill for 10 to 16 minutes total, flipping the legs over halfway through grilling. For Dungeness crab or snow crab clusters: grill crab legs for 8 to 10 minutes total, flipping the clusters over halfway through grilling.
  • Let the crab legs cool before cracking and serving.

Oven baking crab legs

If you’re entertaining and cooking large quantities, baking crab legs in the oven is a terrific method. The oven provides an even, controlled heat that helps cook the legs through, while brushing them with butter prevents them from drying them out. Here’s how to prepare cooked crab in the oven:

  • Arrange your oven rack to the middle position and then preheat the oven to 375-degrees Fahrenheit. 
  • Line a large-rimmed baking sheet with aluminum foil. Then, place the thawed crab legs onto the prepared baking sheet, arranging them in a single layer.
  • Brush any exposed crab meat with the melted butter.
  • Place the crab into the oven and bake until the crabmeat is warmed through and the shells are very warm to the touch. For king crab legs: bake for 14-20 minutes, checking at the 14-minute mark. For Dungeness crab or snow crab clusters: 6 to 10 minutes.
  • Let the crab legs cool before cracking and serving.

Broiling crab legs

While oven broiling crab is an accepted cooking method, it’s the one I recommend least. Broiling cooks the legs quickly with high, direct heat. And this intense heat can easily lead to uneven cooking or overcooking, which will dry out the delicate crab meat. However, if you’re in a pinch, of course you can broil crab legs – just exercise caution and watch your cook times closely.

  • Arrange your oven rack so that it’s 6 to 8 inches away from the broiler heating element (for me that’s the top 1/3 position).
  • Line a large-rimmed baking sheet with aluminum foil. Place the thawed crab legs onto the prepared baking sheet, arranging them in a single layer.
  • Brush any exposed crab meat with the melted butter.
  • Place the crab legs into the oven and broil until the crabmeat is warmed through and the legs are lightly browned in spots. For king crab legs: broil for 6 to 8 minutes total, flipping the legs over halfway through. For snow crab or Dungeness crab clusters: broil for 2 to 4 minutes total, no flipping required.
  • Let the crab legs cool before cracking and serving.
Action photo of melted butter being brushed on crab legs before baking.

Professional chef expert tips for perfectly cooked crab legs

As a professionally trained and restaurant-experienced chef, here are my top secrets for success:

  • Start with High-Quality Crab Legs. This is probably the single most important step. Since crab legs are already cooked — starting with great crab means a great final dish. Select legs that feel heavy for their size, are free of ice crystals, and ideally labeled “wild-caught.”
  • Thaw Crab Legs Properly. If using frozen crab, move them from the freezer to the refrigerator at least 8 hours (or overnight) before you plan to cook. And, never thaw crab legs at room temperature, which can affect texture.
  • Pick the Right Cooking Method for YOU. Steaming locks in moisture, poaching lets you infuse flavor, baking is the most hands-off option for a crowd, and grilling adds a smoky char. Choose the cooking based on what you’re after.
  • Flavor Cooking Liquid Generously if Steaming or Poaching. Fresh herbs, garlic cloves, a splash of wine, and a pinch of Old Bay in the water subtly infuse the meat with flavor from the inside out.
  • Brush with Butter Before Baking, Broiling, or Grilling. This step keeps the exposed meat beautifully moist and prevents it from drying out under direct or high heat.
  • Don’t Walk Away While Cooking. Because the crabmeat is already cooked, you’re just warming it through, which very happens fast. Set a timer and check early to avoid overcooking, which will turn the delicate, tender meat tough and rubbery.
  • Finish with Fresh Flavor. A squeeze of fresh lemon, a sprinkle of fresh herbs, or a dunk in warm garlic butter right before serving takes the flavor over the top.
  • Set the Table for Easy Shell Cracking. Have crab crackers or kitchen shears, small seafood forks, and plenty of napkins on hand so everyone can dig in without a struggle.

How to cook crab legs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

How do I choose the best crab legs?

Look for shells with vibrant color and zero ice crystals or freezer burn — that frosty white buildup means the crab’s been thawed and refrozen. Fresh crab legs should smell clean and briny, never fishy. And as a rule: the bigger the leg, the more meat you’re getting for your money.

  • King Crab Legs: A true showstopper. Massive, meaty, and rich — with a texture closer to lobster than typical crab. Best when you want to impress.
  • Snow Crab Legs: Also known as Queen Crab, they’re slender, sweet, and delicate — an easy weeknight crowd-pleaser.
  • Dungeness Crab Legs: Sweet with a nutty finish, thinner-shelled, and endlessly versatile. Perfect for anything from seafood boils, crab cakes, salads — all of it.
  • Blue Crab Legs: Small but briny and bold in flavor — built for salads and dips, not for eating solo.
  • Stone Crab Claws: Okay, so technically not a leg, but too good to skip. With firm, sweet meat, these are typically served cold with mustard sauce.

What’s the difference in cooking king, snow, and Dungeness crab legs?

Mainly the difference comes down to the thickness of the shell. King crab’s thick shell needs real time for heat to reach the meat inside. On the other hand, Snow and Dungeness have thinner shells and cook fast.

Here’s your at-a-glance cheat sheet:

MethodKing CrabDungeness / Snow Crab
Steaming6–8 minutes4–5 minutes
Poaching5–7 minutes3-5 minutes
Baking14–20 minutes6-10 minutes
Broiling6–8 minutes2-4 minutes
Grilling10–16 minutes8-10 minutes

minutesAlways set a timer and don’t walk away as crab meat can go from perfectly tender to rubbery fast.

Are crab legs already cooked?

Yes — nearly every single crab leg you’ll buy at the grocery store, whether it’s fresh or frozen, was cooked and flash-frozen right after being caught. Unless you caught the crab yourself, you aren’t cooking raw seafood here — you are just warming already perfectly-cooked meat back up. So, there’s zero risk of undercooking, ever.

Can I eat crab legs cold?

For sure! You can eat the meat straight from the fridge, no reheating necessary. And truthfully, cold crabmeat shines in salads, sushi bowls, or with cocktail sauce.

Can I cook crab legs from frozen, without thawing first?

While you are always free to do whatever you want, you will be compromising the delicate crabmeat. The safest method —which also produces the best texture —is to thaw the crab legs overnight in the fridge. And please note, you should never thaw crab legs at room temperature — it invites bacteria growth and turns the texture mushy.

How long to cook crab legs?

The precise cooking time depends upon the method and crab type:

  • Steaming and poaching: 4 to 8 minutes
  • Baking: 6 to 20 minutes.
  • Grilling: 8 to 16 minutes
  • Broiling: 2 to 8 minutes

Note that all the times listed above scale up with the size of the crab. See the chart above for exact times per method.

How do you know when crab legs are done?

It’s important to remember, that the crab legs at the store are sold pre-cooked and frozen. So, you’re simply reheating them — rather than cooking raw meat.

You can easily tell they’re ready when the shells feel warm to the touch and the crab meat inside is opaque, tender, and warm all the way through. Because they’re already cooked, the goal is just to warm them gently — overcooking is the biggest risk, and it will leave the meat dry and tough instead of juicy and tender.

How do I properly crack and eat crab legs?

Cracking crab legs open to reveal the tender meat is a delightfully satisfying experience — when done correctly.

Below are a few simple tricks to ensure you get every succulent morsel of meat from the crab:

  • Protect your hands. Gloves or a kitchen towel The shell edges are sharp — use gloves or a kitchen towel to shield your hands.
  • Break down clusters. Twist each leg away from the cluster or body and never yank or pull — you’ll tear the delicate meat.
  • Crack the shell. Use a crab cracker and apply even pressure from one end to the tip. Or use kitchen shears to slice straight done the length. Regardless of which method, be sure to use gentle pressure only.
  • Pull the meat. After cracking, use a seafood fork or your fingers to scrape out or pick the meat out from the shell.
  • Work the joints. For the crab leg joints, use your hands and the same twisting motion to separate the segments. However, avoid using excessive force as you don’t want to crush the delicate flesh.

Fastest route to more meat, less mess: Skip the shell cracker entirely and use kitchen shears.

How many crab legs should I plan per person?

Obviously this is going to heavily depend upon the appetite of your group. However, a good rule of thumb is about 1 to 1.5 pounds of crab legs per person. However, serious seafood lovers may need closer to 2 pounds per person.

Can I prepare crab legs ahead of time?

Truthfully, crab legs taste best when you enjoy them fresh, right after cooking. That said, you can store cooked crab legs in the refrigerator for up to two days in an airtight container. Just gently reheat them in a steamer basket to help preserve their moisture and texture.

Overhead photo of cooked crab legs prepared three different ways - steamed, poached, and baked.

serving cooked crab legs

  • With Drawn Butter and Lemon Wedges: Serve crab legs with a small bowl of warm, melted butter and plenty of fresh lemon wedges for a no-fuss, classic.
  • Seafood Boil-Style: Set up a casual seafood boil-style spread with boiled corn, red potatoes, and onions scattered across a newspaper-lined table.
  • Add Garlic Bread: Pair with a side of crisp artisan bread or the best roasted garlic clove bread to soak up any leftover butter or juices.
  • Alongside Corn on the Cob: Serve next to grilled corn cobs for a classic, crowd-pleasing meal.
  • With Crisp Salad: Round out your meal and balance the rich buttery crab legs with a lefty green salad tossed with a a lemon vinaigrette.

Unique serving ideas

storage, freezing & reheating instructions

Be sure to keep cooked crab meat in the shells rather than removing the meat first. The shell helps lock in moisture and protects the delicate meat from drying out. And, be sure to let the crab cool to room temperature before storing according to below:

  • Refrigerator Storage: Transfer the cool crab legs to an airtight container or wrap it tightly in plastic wrap and store in the fridge for up to 2 days. Storage tip: A damp paper towel tucked into the container can help keep the meat extra moist.
  • Freezing Instructions: If you caught the crab yourself or you know you’re working with crab legs that are fresh (and not previously frozen) when you cooked them, you can freeze the cooled leftovers in a freezer-safe, airtight container or heavy-duty freezer bag. Press out as much air as possible before sealing, then store in the freezer for up to 3 months. Storage tip: Avoid refreezing crab legs that were previously frozen, as the repeated freeze-thaw cycle damages the delicate texture of the meat.
  • Reheating Instructions: Warm leftover crab legs as gently as possible. I recommend using a steamer basket placed over simmering water and reheating for a couple of minutes, or until JUST warm throughout.
Overheat photo of seven warmed crab legs on a serving platter with a small bowl of drawn butter and lemon wedges.

And that’s it, friends! Now you know exactly how to make crab legs that taste even better than what you’d get at your favorite seafood restaurant — all from the comfort of your own kitchen.

Whether you go the steamy, herb-infused route or fire up the grill for a smoky twist, this truly is one of those recipes that proves impressive doesn’t have to mean complicated. So, grab your kitchen shears or some crab crackers, melt a little butter, and treat yourself to a luxurious seafood night worth celebrating.

If you give any of these cooking methods a try, don’t forget to come back and drop a comment below and let me know how your crab leg feast went over. I truly love cheering you on in the kitchen!

Until next time, cheers,

Cheyanne

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More cooking tutorials!

Overhead photo of four clusters of crab legs prepared four different ways - steamed, baked, boiled, and broiled.

How to Make Crab Legs: The Best Ways to Prepare Them at Home

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Sweet, tender, and dripping in butter — preparing crab legs just might be the easiest "fancy" dinner you'll ever make. This comprehensive guide to how to make crab legs covers five foolproof cooking methods (poaching, steaming, oven-baking, broiling, and grilling) so no matter what equipment you've got in your kitchen, you'll end up with succulent, restaurant-quality crab meat in under 20 minutes.

Equipment

  • 1 Large Baking Sheet, Large Pot, OR Outdoor Grill – for cooking the crab legs; depending upon the method you select

Ingredients 

For Baked or Broiled Crab Legs

For Steamed and Poached Crab Legs

  • 4 sprigs Fresh Italian Parsley (sub: Tarragon)
  • 3 cloves Garlic – smashed and peeled
  • 2 ribs Celery – roughly cut into 4 pieces
  • 1 small Shallot – peeled and cut in half through the root
  • ½ whole Lemon (substitute: 1 ½ TBS lemon juice)
  • ½ Cup Dry White Wine
  • To Taste Old Bay Seasoning

For Grilled Crab Legs

Instructions

  • Prepare Crab Legs by Thawing: Arrange the crab legs (either frozen king crab legs or frozen clusters) on a large, rimmed baking sheet and cover with plastic wrap.
    Place the frozen crab into the refrigerator and let that for at least 8 hours, or preferably overnight.
    Wipe crab legs with a damp cloth or damp paper towels before cooking using one of the methods below.
    Overhead photo of three king crab leg clusters thawing in a large pan.
  • Cooking Method 1 – Baking Crab Legs: Arrange your oven rack to the middle position and then preheat the oven to 375-degrees Fahrenheit. Line a large-rimmed baking sheet with aluminum foil.
    Place the thawed crab legs onto the prepared baking sheet, arranging them in a single layer.
    Brush any exposed crab meat with the melted butter.
    Place the crab legs into the oven and until the crabmeat is warmed through and the shells are very warm to the touch. For king crab legs: bake for 14-20 minutes, checking at the 14-minute mark. For Dungeness crab or snow crab clusters: 6 to 10 minutes.
    Overhead action photo of melted butter being brushed over the exposed meat on a crab leg before baking or broiling.
  • Cooking Method 2 – Broiling Crab Legs: Arrange your oven rack so that it’s 6 to 8 inches away from the broiler heating element (for me that’s the top 1/3 position).
    Line a large-rimmed baking sheet with aluminum foil. Place the thawed crab legs onto the prepared baking sheet, arranging them in a single layer.
    Brush any exposed crab meat with the melted butter.
    Place the crab legs into the oven and broil until the crabmeat is warmed through and the legs are lightly browned in spots:
    For king crab legs: broil for 6 to 8 minutes total, flipping the legs over halfway through.
    For snow crab or Dungeness crab clusters: broil for 2 to 4 minutes total, no flipping required.
    Overhead action photo of melted butter being brushed over the exposed meat on a crab leg before baking or broiling.
  • Cooking Method 3 – Steaming Crab Legs: Fill a large pot or Dutch oven with about 1 to 1 ½ inches of water, or just enough water so that the level is below the bottom of the steamer basket. Add the herb sprigs, garlic, celery, shallots, half of lemon, and wine.
    Cover and bring the water to a boil over high heat.
    Remove the cover and place the steamer basket into the pot. Next, add the crab legs to the steamer basket, bending the large king crab legs as needed to fit in the pot, and placing the snow crab or Dungeness crab cluster-side-down.
    Cover and steam the crab legs until the meat is warmed through:
    For king crab legs: steam for 6 to 8 minutes.
    For snow crab or Dungeness crab clusters: steam for 4 to 5 minutes.
    For frozen crab legs: double the cook time.
    Overhead photo of a steaming liquid made with water, a whole lemon, shallot, garlic, celery, and parsley.
  • Cooking Method 4 – Poaching Crab Legs: Fill a large pot or Dutch oven with about 3 inches of water. Add the sprigs of herbs, garlic, celery, shallots, half a lemon, and old bay seasoning.
    Bring the poaching liquid to a simmer over medium heat.
    Once simmering, add the crab legs to the pot, bending any large legs as needed to fit in the pot, and placing the snow crab or Dungeness crab cluster-side-down.
    Cover the pot and steam the crab legs until the meat is warmed through:
    For king crab legs: 5 to 7 minutes.
    For snow crab or Dungeness crab legs: 3 to 5 minutes.
    For frozen crab legs: double the cook time.
    Overhead action photo of dry white wine being poured into a pot with crab legs, water, and aromatics.
  • Cooking Method 5 – Grilling Crab Legs: Preheat your grill to medium-high heat (around 375-degrees Fahrenheit).
    Place the crab legs onto a clean work surface and brush all over – the exposed crab meat and the shells – with melted butter.
    Place the buttered crab legs onto the hot grill, cover the grill, and cook until the crab meat is warmed through, and the shells are lightly browned/charred. King crab legs: grill for 10 to 16 minutes total, flipping the legs over halfway through grilling:
    For Dungeness crab or snow crab clusters: grill for 8 to 10 minutes total, flipping the clusters over halfway through grilling.
    Overhead action photo of melted butter being brushed onto the shells of crab legs before grilling.
  • Cool, then Crack Crab Legs: Once you’ve cooked the crab legs, transfer them to a work surface and cool until you can safely handle the crab.
    For clusters, remove the crab legs from the clusters by using a kitchen towel and your hand – working at the joint, use a twisting motion to twist the legs apart from the cluster.
    Use kitchen shears or a seafood cracker to carefully cut down the length of each crab leg.
    Then use your fingers to bend the shell apart and expose the crabmeat.
    Finally, use your fingers or a small fork to remove the crab meat from the shell, discarding the shell.
    Overhead action photo of a pair of kitchen shears cracking open a warmed crab leg.
  • Serve Warmed Crab Legs: Serve cracked crab legs or crabmeat with lemon wedges and seafood butter sauce. Enjoy!
    Overhead photo of four clusters of crab legs prepared four different ways - steamed, baked, boiled, and broiled.

Notes

  • Snow Crab vs King Crab: Snow crabs are smaller with a sweeter, brinier taste and more delicate texture. King crab legs on the other hand are much larger with a meatier taster and firmer texture, similar to lobster. Please see the article for a full explanation on the different type of crab you can use here.
  • Storage: Place the crab legs into an airtight container or wrap tightly with plastic wrap and store in the fridge for up to 3 days.
  • Serving Size:
    • King Crab – 1 pound crab legs will yield roughly 7 ounces crabmeat (about 40% meat-to-shell-ratio).
    • Snow Crab Clusters – 1 pound of snow crab legs will yield roughly 5.3 ounces of crabmeat (about 30% meat-to-shell-ratio).
    • Dungeness Crab Clusters – 1 pound of Dungeness crab legs will yield roughly 4 ounces of crabmeat (15-30% meat-to-shell-ratio).
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 195kcal    Carbohydrates: 2g    Protein: 39g    Fat: 2g    Saturated Fat: 0.3g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 0.4g    Cholesterol: 134mg    Sodium: 669mg    Potassium: 803mg    Vitamin A: 204IU    Vitamin C: 8mg    Calcium: 104mg    Iron: 1mg
Course: dinner, How To
Cuisine: American

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