How to Cook Crab Legs

Enjoying crab legs at home has never been easier, and with three foolproof methods—boiling, steaming, or broiling—you can enjoy tender, succulent crab any time. This recipe guarantees perfectly cooked crab legs every time, whether you’re using snow crab, king crab, or Dungeness crab. Serve it the classic way with melted butter, a sprinkle of Old Bay seasoning, and a fresh squeeze of lemon.

For more easy seafood recipes, learn how to broil lobster tails or how to cook scallops.

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No need for a fancy seafood restaurant or steakhouse to enjoy crab. Cooking them at home is not only more affordable but also surprisingly quick and easy. With just a few ingredients and a little know-how, you’ll be serving up restaurant-quality crab legs that the whole family will love.

Fresh or Frozen

Unless you live near the ocean, crab legs are typically sold frozen. Don’t worry—crab legs freeze well and retain their flavor. Look for crab legs that are frozen solid without ice crystals or freezer burn.

Thaw frozen crab legs overnight in the refrigerator for the best results. You can also thaw them quickly by placing the crab legs in a sealed bag under cold running water for about 30 minutes.

Choosing Crab Legs

Most crab legs are sold pre-cooked and frozen so you are really only reheating them. Double-check the label.

Snow Crab Legs: Known for their long, slender appearance and sweet, delicate meat. These are easy to crack and great for beginners.

King Crab Legs: These are the giant ones you see at the store. Larger and meatier with a rich, succulent flavor.

Dungeness Crab Legs: A West Coast favorite with a buttery flavor and slightly firmer texture.

Cracking Crab Legs

Tools: Seafood crackers or nutcrackers are perfect for breaking through the tough shells without crushing the meat inside. Kitchen shears are also a helpful option for larger crab legs. You’ll also want a small fork or seafood pick for extracting all of the meats.

Break the Crab Leg into Sections: Gently twist the crab leg at the joints to separate it into smaller sections.

Crack the Shell: Use a seafood cracker to gently crack the shell lengthwise. For larger, tougher shells (like king crab), use kitchen shears to snip along the shell for easy access.

Extract the Meat: Use a small fork or seafood pick to carefully pull out the meat. For snow crab, the meat often slides right out if you gently bend and pull the shell apart.

Don’t Forget the Knuckles: The joints (knuckles) are packed with meat, so use your fork to dig in and get every bite.

Serve and Enjoy: Dip the crab meat into melted butter, sprinkle on Old Bay seasoning, and finish with a squeeze of fresh lemon. It’s that simple!

Serving Suggestions

Crab legs are best served simple. The classic way to enjoy them is with melted butter for dipping and a sprinkle of Old Bay seasoning for a touch of spice. Add fresh lemon wedges on the side for a hit of citrus. A spicy garlic butter or Cajun seasoning blend are also a fun twist.

If you’re looking for a fancy presentation, garnish the platter with fresh parsley or slices of lemon. Serve the crab legs on a large platter, cracked or whole, with seafood tools like crackers and picks nearby to make it easy for everyone to dig in and enjoy.