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Making crab legs at home is easier than you think! Ready in just 5 minutes, these tender, flavorful crab legs are the perfect way to enjoy a fancy seafood dinner without the restaurant price tag.
Love cooking with crab? Try my Crab Cakes, Crab Mac and Cheese, or this Fresh and Creamy Crab Salad for more delicious ways to enjoy crab meat.
Why We Love This Recipe
- It’s budget-friendly. You can make restaurant-quality crab legs at home for a fraction of the price of eating out.
- It’s fast. From pot to plate in about 5 minutes of cook time.
- It’s foolproof. No fancy techniques or equipment needed. Just boil, season, and serve with butter.
Snow Crab vs King Crab: Which Should You Buy?
Both snow crab and king crab legs are delicious, but they have some key differences that might help you decide which to buy.
Snow Crab Legs are the more popular choice for home cooks. They’re easier to find at most grocery stores, more affordable, and the shells are thin enough to crack by hand. The meat comes out in tender shreds and has a slightly sweet flavor. Snow crab is available late fall through early summer.
King Crab Legs are larger and more impressive, with thick chunks of meat inside. However, the spiny shells require a crab cracker or kitchen shears to open. King crab is only available October through January and comes with a higher price tag due to limited availability.
Bottom line: For an easy weeknight seafood dinner, snow crab is the way to go. Save king crab for special occasions when you want to splurge.
4 Tips That Make or Break This Recipe
A few quick tips to set you up for success:
- Thaw your crab legs first. Most crab legs at the grocery store are sold frozen and pre-cooked. Thaw them in the refrigerator overnight (or for at least 8 hours) before cooking. This ensures even heating.
- Don’t overcook. Since store-bought crab legs are already cooked, you’re really just reheating them. Boiling too long will make the meat rubbery.
- Season your water well. The seasoned boiling water is what gives your crab legs extra flavor. Don’t skip the salt and Old Bay!
- Have your butter ready. Make your clarified butter while the water comes to a boil so everything finishes at the same time.
RECIPE WALK-THROUGH
How To Make Crab Legs
See the recipe card below for full, detailed instructions
There are several methods you can use to cook crab legs. Boiling is the most common and my go-to method, but steaming and grilling work great too.
I like to make the clarified butter while the crab cooks so everything is done together. The steps below walk you through making both the butter and crab at the same time.
How to Boil Crab Legs
This is the easiest and most popular method. It’s the one I include in detail in the recipe card below.
Step 1: Prep the pot. Fill a large pot halfway with water and bring it to a rolling boil. Add salt and Old Bay seasoning, then return to a boil.
Step 2: Make the butter. While the water heats, melt butter in a small saucepan over medium-low heat. Once it starts to foam (about 1 minute), remove from heat and let it sit for 5 minutes. Use a spoon to skim off the milk solids floating on top. Pour the clarified butter into small dipping bowls.
For garlic butter, add 1-2 minced garlic cloves to the butter as it melts. This adds a rich, savory flavor that pairs perfectly with crab.
Step 3: Boil the crab. Using tongs, carefully add the crab legs to the boiling water. Reduce heat to medium and let them simmer for 5 to 6 minutes. You’ll know they’re ready when they’re heated through and smell fragrant.
Step 4: Serve immediately. Use tongs to transfer the crab legs to plates. Sprinkle with a little extra Old Bay if you like, and serve right away with the clarified butter and lemon wedges.
- Quick Note: If you’re cooking more than 2 pounds, work in batches. You can reuse the same seasoned water for multiple rounds.
How to Steam Crab Legs
Steaming is a gentler method that keeps the crab meat extra tender.
Fill a large, deep pot with 1-2 inches of water and bring it to a boil. Place the crab leg clusters in a steamer basket and set it over the boiling water. Cover with a lid and steam for 4-5 minutes until heated through.
How to Grill Crab Legs
Grilling adds a subtle smoky flavor that’s perfect for summer cookouts.
Heat your grill to medium-high heat. Lightly spray or brush the crab legs with olive oil or cooking spray. Place them directly on the grill grates, close the lid, and cook for about 7 minutes per side until the meat is heated through and the shells have light char marks.
Storage Tips
Storage and Reheating
To store: Place leftover crab legs in an airtight container and refrigerate for up to 2-3 days.
To reheat: The best way to reheat crab legs is to steam them for 2-3 minutes until warmed through. You can also wrap them in foil and warm in a 300°F oven for about 10 minutes. Avoid boiling leftovers, as this can make the meat tough.
Frequently Asked Questions
Are crab legs already cooked when you buy them?
Yes! Most crab legs sold at grocery stores are pre-cooked and flash-frozen. This means you’re simply reheating them, not cooking them from raw. That’s why they only need about 5 minutes in boiling water.
How long do you boil crab legs?
For pre-cooked, thawed crab legs, boil for 5 to 6 minutes. If you happen to have fresh, raw crab legs, they’ll need 6 to 8 minutes until the shells turn bright red and the meat is opaque.
How do you know when crab legs are done?
Pre-cooked crab legs are already orange or red, so color won’t change much. They’re ready when they’re heated through and smell fragrant. Fresh crab legs will turn from greenish-brown to bright pink/red when done.
Are crab legs better boiled, steamed, or grilled?
It depends on your preference! Boiling is the fastest and easiest method. Steaming produces slightly more tender meat. Grilling adds a nice smoky flavor. All three methods work well, so choose based on what sounds good to you.
How many crab legs do I need per person?
Plan on about 1 pound of crab legs per person for a main course. If you’re serving crab as part of a larger meal with sides, ½ pound per person should be plenty.
Serving Suggestions
Serve your crab legs with plenty of melted butter (or garlic butter) for dipping and fresh lemon wedges for squeezing. Don’t forget the seafood forks to help pull that tender meat out of the shells!
For sides, you can’t go wrong with a baked potato and corn on the cob. We also love serving crab with:
More Seafood Recipes to Try
If you love seafood, you’ll want to try these favorites:
- Baked Lobster Tails with Garlic Herb Butter
- Lemon Pepper Shrimp
- Baked Honey Mustard Salmon
- Salmon Patties
- Bacon Wrapped Scallops
- Crab Dip Cheese Ball
Crab Legs
Ingredients
- 2 pounds snow crab legs (or preferred crab), thawed
- Water
- 1 tablespoon salt
- 2 tablespoons Old Bay seasoning plus more for garnish
- 1/2 cup unsalted butter melted
- 1 lemon cut into wedges
Instructions
- Fill a large pot half full with water and bring to a boil. Add salt and Old Bay seasoning and return to a boil.
- While the water comes to a boil, place butter in a small saucepan to melt over medium-low heat. Once the butter starts to foam (about 1 minute), remove from heat and let stand for 5 minutes while the crab cooks. Use a spoon to remove the milk solids floating on top of the butter. Pour clarified butter into two small dipping bowls.
- Add crab legs to the pot of boiling water and reduce heat to medium. Simmer for 5 to 6 minutes until heated through and fragrant.
- Remove crab from the pot with tongs and serve immediately. Sprinkle with a little more Old Bay if desired and serve with lemon wedges and melted butter for dipping.
Notes
- Thaw first: Always thaw frozen crab legs in the refrigerator overnight before cooking for even heating.
- Already cooked: Store-bought crab legs are pre-cooked and frozen, so you’re just reheating them. Don’t overcook or the meat will turn rubbery.
- Garlic butter option: For garlic butter, add 1-2 minced garlic cloves to the butter as it melts.
- Cook in batches: If making more than 2 pounds, work in batches using the same seasoned water.
- Storage: Refrigerate leftover crab in an airtight container for up to 2-3 days. Reheat by steaming for 2-3 minutes or warming in a 300°F oven wrapped in foil for 10 minutes.
- Serving size: Plan on about 1 pound of crab legs per person for a main course.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Recipe was easy to follow. Thanks
You are so welcome Ouida! Thanks for stopping by.
Thank you from the bottom of my heart for sharing such an easy and yet delicious recipe. My hubby and daughter truly enjoyed it and I was able to purchase the ingredients with my grocery budget and it it cost me such a small price compared to how much I would pay at a restaurant for my meal once. I’m amazed! Thanks again!
You are so welcome Franchesca! Love the feedback, thanks for stopping by.
Eazy Way to cook Crab legs