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Master the art of cooking crab legs and indulge in a seafood fest like never before! My comprehensive guide shows you exactly how to warm and make crab legs that are succulent, juicy, and best of all, easy to prepare. Whether you’re a shellfish enthusiast or beginner, this step by step recipe for will transform simple crab legs into a gourmet delight! (Includes instructions for poaching, steaming, oven-baking, broiling, and grilling.)

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

Table of Contents

About this guide to cooking crab legs

Discover the ultimate guide to cooking crab legs and savor a seafood experience like no other. 

This how-to article and recipe for warming crab legs delves into the best ways to prepare them, including oven baking and broiling, steaming and poaching on the stovetop, and cooking on a grill. This allows you to choose the method that best suits your taste and culinary convenience. Each preparation method is designed to highlight the crab’s natural sweetness and tenderness, transforming it into a mouthwatering seafood dish that’s perfect for any occasion. Whether you’re hosting a special dinner or simply treating yourself to a gourmet meal, this guide to cooking crab legs ensures you achieve delicious results without breaking a sweat.

From the succulent, oven-baked crab limbs to the juicy, perfectly steamed versions and the smoky, char-grilled delights, you’ll find a preparation that fits your cooking style. Whether you’re hosting a special dinner, or simply treating yourself, this versatile guide ensures crabmeat that’s as flavorful as it is effortless to prepare.

If you’re ready to elevate this classic seafood dish, continue to read on for all my best expert tips and make crabmeat the star of your next meal!

Why you’ll love this recipe tutorial

  • Versatile Techniques. Unlike other resources, this guide to making crab legs offers comprehensive instructions for four distinct cooking methods—oven-baking, oven-broiling, stove-top steaming, stove-top poaching, and grilling—providing flexibility to suit your kitchen setup and taste preferences.
  • Expert Tips for Perfect Results. Benefit from tried-and-true tips and tricks from a formally-trained culinarian with a decade of professional kitchen experience, guaranteeing tender, flavorful crab legs and minimizing guesswork.
  • Simplicity and Ease. My step-by-step instructions are designed for home cooks of all skill levels, making it a breeze to prepare restaurant-quality crab legs – without the need for advanced culinary techniques.
  • Flavorful Experience. These methods for cooking crab legs focus on maximizing the natural sweetness and texture of crab meat. This ensures you create a seafood dish that’s as memorable and delicious as it is straightforward to prepare.
Overhead photo frozen crab legs on a bed of ice.

What you’ll need to prepare crab legs

  • Crab Legs: The star of the dish! Crab legs are typically sold pre-cooked and frozen. Look for crab with the label “fresh” or “wild-caught” for superior taste. And if you’re looking for the highest crab meat yield and best flavor, opt for large crab likes, such as king crab legs. (Shown in the photos.)
  • Butter (optional): If you’re opting to oven bake, broil, or grill the crab legs, you’ll need a little butter. I recommend using unsalted butter so that you control the saltiness of the crabmeat, but salted works fine too. And if you’re looking for a luxurious touch, try using European-style butter which has a higher fat content.
  • Aromatics (optional): If you’re steaming or poaching the crab legs, you’ll want to infuse the water with aromatics. I typically add garlic cloves, a shallot, celery, half a lemon, fresh parsley, a splash of wine, and a few dashes of old bay. However, you can flavor the liquid however your heart desires.
  • Lemon (optional): I recommend serving your crab recipes with fresh lemon wedges on the side. The bright acidity of fresh lemon juice cuts through the richness of the crab meat, balancing the natural sweetness with tangy, fresh contrast of flavor.

Recipe variations

  • Spicy Cajun Crab Legs: Toss the crab legs in a blend of cajun spices before grilling or oven baking. Serve with creamy remoulade sauce on the side for a delightful Big Easy meal.
  • Lemon Herb Crab Legs: Infuse the crab legs with fresh lemon, parsley, shallot and wine while steaming or poaching. Serve alongside Greek lemon rice for a deliciously easy dinner idea.
  • Teriyaki Glazed Crab Legs: Brush the crab legs with a teriyaki glaze or sauce before grilling. Serve with Asian marinated cucumber salad for a satisfying and healthy meal.
  • Mediterranean Crab Legs: Season the crab legs with a blend of Greek spices before broiling, oven roasting or grilling and serve with a side of cucumber hummus and pita chips for a Mediterranean-inspired meal.
  • Classic Old Bay Crab Legs: Generously season the crab legs with old bay seasoning and flavor the steaming or poaching liquid with more old bay. Serve with plenty of melted butter and lemon wedges for a delightful seafood experience. 
  • Smoked Crab Legs: Infuse crab legs with smoky flavor by grilling them over indirect heat with wood chips. Serve with your favorite bbq sauces, like Carolina bbq, dr pepper bbq, or alabama bbq sauce for a smoky, tangy finish.

how to make 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 crab legs. 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 crab legs; however, I don’t recommend it. Instead, I recommend poaching the crab legs 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 crab legs 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 legs 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 legs 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.

Expert tips for the best results

Follow the tips below to ensure that your crab legs are tender, flavorful, and presented like a restaurant-quality dish right in your home kitchen.

  • Choose high-quality crab legs. Use large, fresh or high-quality frozen crab legs. If purchasing frozen, look for legs that are free of ice crystals and freezer burn to ensure optimal taste and texture.
  • Properly thaw the crab legs. If using frozen, be sure to thaw them in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth and preserve the crab’s delicate texture.
  • Cook the crab legs using the right method. Different methods will affect the flavor and texture of crab legs. Steaming is ideal for retaining moisture and tenderness. And poaching is a great way to infuse flavor. On the other hand, baking is wonderfully convenient. And grilling imparts a little bit of smoky flavor. Select a method based on your own personal taste and texture preferences.
  • Don’t overcook them. Overcooking will make the crab leg meat tough and dry. Be sure to monitor cooking times closely and remove the crab legs from the heat as soon as they are warm throughout. Crab legs are typically sold already cooked; you are simply reheating them.
  • Flavor the cooking liquid when steaming. When poaching and steaming, use a flavorful cooking liquid. You can easily do this by adding ingredients like fresh herbs, spices, and/or white white to infuse a subtle flavor into the crabmeat.
  • Enhance with finishing touches.After warming the crab legs, toss them in seafood butter or a flavorful sauce. And consider serving with fresh lemon wedges and herbs for a professional touch.
  • Serve with proper tools. If serving guests, be sure to provide crab crackers, seafood forks, and plenty of napkins for easy enjoyment. 

faqs: frequently asked questions

How do I choose the best crab legs?

When shopping for crab legs, look for ones that have a vibrant color. And a good rule of thumb is, the larger the crab leg, the more luxurious the meat.

Fresh crab legs should have a clean, ocean-like smell. And frozen ones should be free of ice crystals and freezer burn. When using frozen, opt for “wild-caught” if available, as they generally offer better flavor compared to “farm-raised” options.

  • King Crab Legs: Renowned for their large size and rich, sweet flavor, king crab legs come from the Alaskan king crab. With a substantial, meaty texture similar to lobster tails, king crab is perfect for when you’re seeking a luxurious crab experience or serving guests.
  • Snow Crab Legs: Slightly smaller than king crab legs, snow crab legs come from the snow crab, also knowns as the queen crab. Prized for their delicate, sweet flavor and tender meat, subtle snow crab meat is ideal for casual dining.
  • Dungeness Crab Legs: With moderately sized legs and a thinner shell than king crab, Dungeness crab legs come from the Dungeness crab which can be found all along the Pacific coast of the United States. With a sweet, slightly nutty flavor and tender texture, Dungeness crab meat is suitable for a variety of uses, from seafood boils to crab cakes.
  • Blue Crab Legs: The smallest of the bunch, blue crab legs come from the blue crab commonly found off the coast of Florida. With a delicate, sweet and slightly briny flavor, they’re typically reserved for dishes in need of a robust, briny taste. Crab salads and crab dips are wonderful uses for blue crab.
  • Stone Crab Claws: Technically not a crab leg; however, stone crab claws are worthy of mentioning as their known for their large chunks of sweet, firm meat. Stone crab claws are considered delicacy and typically served cold with a mustard or butter sauce.

What’s the best way to thaw frozen crab legs? 

The safest and most accepted method is to thaw the crab legs in the refrigerator overnight. Never thaw crab legs at room temperature.

How long to crab legs?

Cooking times will vary depending upon the cooking method you select, as well the type of crab legs you choose. 

Steaming and poaching crab legs will take 6-8 minutes for large crab legs and 4-5 for smaller crab legs to heat through. While oven baking will take a little longer, around 14-18 minutes for king crab and 6-10 minutes for Dungeness or snow crab clusters.

How can I tell when crab legs are done cooking?

It’s important to remember that most crustaceans you purchase at the store are already cooked; therefore, you are simply warming the crab legs.

Crab legs are done cooking when the meat is opaque, tender, and heated through. Be very careful not to overcook the crab meat, as that will make the meat tough, dry, and unappetizing.

How do I properly crack and eat crab legs?

Once you’ve warmed the crab legs, you’ll need to crack them to reveal the succulent meat. Cracking crab legs is a delightfully satisfying experience – when done correctly. Below is a guide to ensure you get every succulent morsel of meat from your crab legs:

  • Handling the Crab Legs. To shield your hands from the sharp edges of the shell and prevent any cuts, you may want to wear protective gloves or use a kitchen towel to protect your hand.
  • Breaking Down Crab Leg Clusters. Each cluster usually consists of a larger central segment with smaller legs radiating from it. Start by gently twisting each leg away from the cluster. Be sure to use a twisting motion – don’t pull – as you don’t want to damage the delicate crab meat inside.
  • Cracking the Shell. For the legs, place them on a sturdy surface and use a crab cracker to apply even pressure, starting at one end and working your way towards the tip. Alternatively, you can use kitchen shears to cut the leg open from one end towards the other. Tip: Be careful to crack the shell gently, without crushing the meat.
  • Removing the Crab Meat. After cracking, use a seafood fork or your fingers to scrape out or pick the meat out from the shell.
  • Handling the Joint Sections. 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.

Tips for a better experience: When cracking crab legs, just remember to use gentle pressure and a little patience. And if you’re looking for a super easy process, just use kitchen shears.

How many crab legs per person?

This can greatly vary depending upon who you are feeding. However, you can typically plan on about 1 1/2 to 2 pounds of crab legs per person.

Can I make crab legs ahead of time?

Crab legs are best when you enjoy them fresh – on the same day you prepare and warm them. However, you can store cooked crab legs in the refrigerator for up to two days. Just reheat them in a steamer basket on the stove top to prevent them from drying out.

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

serving cooked crab legs

Common serving suggestions

  • Drawn Butter and Lemon Wedges: Serve crab legs with melted drawn butter as a dipping sauce. And offer guests lemon wedges on the side for a classic seafood accompaniment.
  • Garlic Butter Seafood Sauce: Or take your melted butter to the next level of yum and serve crab with garlic butter sauce for seafood.
  • Seafood Boil: Try serving the crab boil style. Scatter the crab legs, boiled red potatoes, corn, and onions on a newspaper covered surface and sprinkle with chopped parsley.
  • Garlic Bread: Pair crab legs with the best roasted garlic clove bread for a satisfying side. And even better, the crispy bread is perfect for soaking up any leftover butter sauce or juices from the crab.
  • Corn on the Cob: Serve crab with boiled or grilled corn cobs. The sweetness and crunch of the corn complement the delicate texture of the sweet crab meat, making for a hearty meal.
  • Little Gem Salad: Accompany your crab legs with a refreshing butter leaf salad with a lemon vinaigrette to balance the richness of the crab legs.

Unique serving ideas

  • Crab Summer Salad: Crack the legs, roughly chop the crabmeat and toss it with this corn tomato avocado salad for a seriously delicious, perfectly refreshing summer salad.
  • Zucchini Rice: Elevate your meal with lemony zucchini rice. The aromatic, sweet, and bright flavors pair beautifully with the sweet, succulent crab meat.
  • Mango Salsa or Salad: Serve refreshing mango salsa or mango salad as a unique side. The combination of sweet mango adds a tasty tropical twist to your crab feast.
  • Truffle Oil Drizzle: For a luxurious twist, drizzle a tiny amount of truffle oil over the prepared crab legs. The earthy, rich flavor of truffle oil enhances the crab’s natural sweetness. However, be careful to use sparingly as a little truffle oil goes a very long way.
  • Herbed Dip: Serve your warm crab legs with an herbed aioli, green goddess dressing, or herbed hummus for dipping. A creamy, herbaceous sauce will provide a fresh, flavorful contrast to crab meat.

storing leftovers

I recommend storing leftover cooked crab legs in the shell rather than storing the cracked crab meat. Keeping the meat in the shell will retain moisture and flavor as the shell acts as a protective barrier against air and contaminants. Additionally, the crab shells preserve the meat’s texture and natural juices, ensuring that the meat remains succulent when reheated.

Allow leftover prepared crab to cool to room temperature. Once cool, place the legs in an airtight container or wrap tightly with plastic wrap. Store in the fridge for up to 2 days. Pro-tip: To keep the crabmeat moist, place a damp paper towel inside the storage container with the crab limb.

If you have leftover crabmeat, put it to good use in these delicious seafood recipes: Crab Rangoon Dip with Wonton Chips, Deviled Eggs with Crabmeat, Seafood Bisque Soup with Crab and Shrimp, Crab Salad Sandwich, Crabmeat Pasta Recipe.

Freezing instructions

Please note that if you used previously frozen crab legs to make this recipe, you should not re-freeze them! The repeated freezing and thawing process will damage the delicate meat.

However, if you’re using and cooking fresh crab legs, you can freeze the leftovers. Here’s how:

  • Allow the leftover warmed crab legs to cool completely to room temperature. Next, transfer them to a freezer-safe airtight container or heavy-duty, freezer storage bag.
  • Remove as much air as possible before sealing to prevent freezer burn.
  • Label and date the bag and store in the freezer for up to 3 months.
Overheat photo of seven warmed crab legs on a serving platter with a small bowl of drawn butter and lemon wedges.

Whether you’re making a special dinner or a casual feast, I hope this guide on how to prepare crab legs helps you achieve perfectly tender and flavorful results every time! Until next time, friends! May your kitchen adventures be tasty and your crab legs be expertly cooked. Cheers!

Cheyanne

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More tutorials on various cooking techniques!

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

How to Cook Crab Legs: 5 Ways to Achieve Restaurant Quality Taste

Author: Cheyanne Holzworth
Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Master the art of cooking crab legs and indulge in a seafood fest like never before! My comprehensive guide shows you exactly how to warm and make crab legs that are succulent, juicy, and best of all, easy to prepare. Whether you’re a shellfish enthusiast or beginner, this step by step recipe will transform simple crab legs into a gourmet delight!

Equipment

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

Ingredients 

Baked or Broiled Crab Legs

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

Grilled Crab Legs

Instructions

  • Thaw the Crab Legs: 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Serve Crab Meat: 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! 
Nutritional information is provided as a courtesy and 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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