Love crab legs and want to make them at home? You’re in the right place!
We show you how ridiculously easy it is to make an amazing crab leg dinner so you know how to select the best, how much to buy, and the absolute best way to cook them.
Table of contents
How much does it cost to make a crab dinner at home?
You can make crab legs at home for half the cost of dining out.
Menu prices vary, but you can expect to pay somewhere between $35-$55 for a crab legs dinner at a restaurant, depending on the type of crab and weight offered.
If you have a Costco or Sam’s Club membership, it’s worth checking there for a reasonably sized package. Often on the weekends, Costco has crab legs available individually at their seafood kiosk rather than in larger quantities.
Kroger and Whole Foods are also accommodating in this way which makes it easy to buy just what you need and is far better on a budget.
The prices at any of these stores range between $16-24 per pound, depending on the type of crab and seasonal sales.
How much crab meat do you get from crab legs?
The yield for crab legs is about 50% meat, so if you purchase 16-24 ounces for two people, you will end up with between 8-12 ounces of crab meat.
That is roughly 4-6 ounces per person.
For us, 4-6 ounces is always enough because the meat is so rich and we prepare two side dishes or save room for dessert.
You can enjoy a crab leg dinner for two at home for about $60, including wine.
• 1 to 1 1/2 pounds (16-24 ounces) of crab legs (about $25), including garlic butter
• Two side dishes ($6-8) (recommendations below)
• Dessert, homemade or purchased ($5)
• Santa Margherita Pinot Grigio or Chateau Ducasse Bordeaux Blanc wine ($18-23)
CALCULATING TIP: If you’re figuring amounts for more than two, simply adjust the servings in the recipe below and it does the math for you!
Guide to Buying Crab Legs
The yield for crab legs is about 50% meat, so if you purchase 16-24 ounces for two people you will end up with between 8-12 ounces of crab meat, roughly 4-6 ounces serving size per person.
Snow Crab (shown in the second photo) has a smooth shell that is relatively easy to handle or even cut with scissors before serving.
It is harvested during the winter from January through March. The meat is sweet and silky, delicately hidden but easy to capture.
King Crab (shown in the first photo) is quite a specimen with its spiny, hard shells, and considerably longer legs.
It is harvested from the North Pacific and the Bering Sea from November through February, and during brief periods in July and September.
The meat is sweet and substantial due to the size of the legs—once you get to it, you’ll have prized, man-pleasing bites of crab.
Frozen or previously frozen crab—it’s already cooked.
If you are lucky enough to live in a location where live crabs are coming off the boat and your fishmonger is cooking them fresh for you, kudos!
For the rest of us, they ALL arrive frozen at the store, and the ones you see in the case at the seafood counter have simply been defrosted.
Unless I am preparing the crab legs the same day, I buy them frozen. You want them to taste as fresh as possible, so it’s best that they aren’t lounging in the fridge long after being defrosted.
Look for crab legs bright in color and relatively free of clumps of ice crystals or freezer burn. In the photo above you can see the ice looks more like a glaze, which is ideal.
Crabmeat is delicate and won’t taste fresh if the crab has been in the freezer too long or allowed to defrost and refreeze (which means you don’t want to refreeze yours either).
How easy it is to cook or reheat crab legs?
It’s ridiculously easy. In the oven for less than 15 minutes, easy. Barely enough time to sip a little wine, easy.
No kidding. I wouldn’t even call it cooking since they’re already cooked, and you’re simply reheating (recipe below).
Yes, they’re all pre-cooked unless you’re buying live crab.
As long as your side dish is quick too, dinner is on the table in under 20 minutes because garlic butter doesn’t take long to melt and release its heavenly bouquet.
You can grill, boil, or steam crab legs but there is nothing easier than the oven method described below, and it’s the best way to keep them warm without drying them out if you’re waiting for a side dish.
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Oven Method for Cooking Crab
- Defrost frozen crab legs in the refrigerator overnight and briefly rinse with cold water.
- Score or cut King Crab shells before heating with crab & seafood shears or a good pair of kitchen shears. Snow Crab shells are softer and easier to break and eat at the table.
- Heat oven to 350 degrees. Arrange crab legs in a single layer on a large rimmed baking sheet.
- Pour about a cup of water or beer into the bottom of the pan and cover tightly with aluminum foil.
- Bake in the center of the oven for 8-10 minutes—you will begin to smell them when done.
- Remove from oven, carefully fold back a corner of the foil to vent before serving.
Tips for Easily Cracking Crab Legs
Depending on the type of crab, getting through the shell barrier can land somewhere between frustrating and painful.
- Check out the instructions in this video for scoring or cutting King Crab shells before reheating.
- Crab & seafood shears or a good pair of kitchen shears will make cracking them at the table a breeze.
- Provide two extra cloth napkins (one for each hand) or small towels for each person when serving King Crab. Even if you score the shells, a napkin helps protect your hands.
- It’s okay if you don’t have crab cracking tools, a nutcracker works too (it’s what we use).
How to remove whole segments of crab meat from crab legs:
- Start at the smallest joint and work your way up the leg
- Grab the leg on each side of the joint and bend backward to separate; as you pull the segments apart, there is a thin tendon that should stay attached to the joint as you pull it out of the larger section.
- Pull the shell apart to expose the meat and then gently pull the crab meat out of the shell.
- Crack the claws with a crab tool or nutcracker by squeezing the shell with the tool until the shell can be pried open with your fingers.
Side Dishes for Crab Legs Dinner
When choosing a side dish for your crab leg dinner you want bright, clean flavors to balance the richness of the crab and easy to eat with your fingers. You can just feel the stress melting away, right?!
Side dishes you can eat with your hands
- Charcuterie board
- Roasted Asparagus
- Brussels Sprouts
- Rosemary Roasted Fingerling Potatoes
- Risotto Cakes
- Sweet Potato Fritters
- Cheesy Quinoa & Broccoli Patties
- Crispy Smashed Roasted Potatoes
- Crudité Platter
They’ll even taste good dipped in the garlic butter.
Side dishes for more elegant dinners
- Tuscan Roasted Broccoli
- Vegetale Tian
- Brown Butter & Hazelnut Green Beans
- Roasted Beets with Blackberry-Ginger Balsamic & Feta
- Spinach-Strawberry Salad
- Citrus Salad with Maple Candied Walnuts and Orange-Dijon Dressing
Desserts to serve with crab
We love Double Chocolate Truffles and Cheesecake Strawberries because they are crazy good, simple to make, and maintain the eat-with-your-hands theme.
Bring even more WOW with one of these Valentine’s Day Desserts to impress from start to finish.
SERVING TIP: All you need now is a hot, damp towel for your hands—simply wet washcloths with warm water and keep warm in a slow cooker until dinner is done.
Recipes for leftover crab meat:
- Crab-Stuffed Mushrooms
- Jalapeno & Gouda Crab Dip
- Crab Cakes with Mango Lime Cashew Sauce
- Crab Salad with Pear and Hazelnuts
- Eggs Benedict with Crab & Asparagus
- Crab Stuffed Whitefish
Crab Legs & Garlic Butter for Two
Ingredients
- 16-24 ounces crab legs whole legs or segments
- water or beer
- 1/3 cup butter
- 1/2 teaspoon crushed garlic
- 1/2 lemon cut into wedges
Instructions
- Heat oven to 350 degrees. Arrange crab legs in a single layer on a large rimmed baking sheet.
- Pour about a cup of water or beer into the bottom of the pan and cover tightly with aluminum foil.
- Bake in the center of the oven for 8-10 minutes—you will begin to smell them when done.
- Remove from oven, carefully fold back a corner of the foil to vent. Serve on the pan with the crab partially covered to keep it warm longer, or remove the foil completely and transfer to a large platter or bowl. Squeeze lemon wedges over crab when served. Dip crab into butter and swoon.
For the garlic butter:
- Place butter and crushed garlic in a small oven-safe dish and slide into the oven with the crab legs on a separate rack (above or below doesn’t matter). The butter should be melted when the crab is ready.
- Divide into smaller, individual ramekins or share the same dish for dipping.
Notes
Tips for Cracking Crab Legs
Depending on the type of crab, getting through the shell barrier can land somewhere between frustrating and painful.- Scoring or cutting King Crab shells before reheating with crab & seafood shears or a good pair of kitchen shears will make cracking them at the table a breeze.
- Provide two extra cloth napkins (one for each hand) or small towels for each person when serving King Crab. Even if you score the shells, a napkin helps protect hands.
- Grab the leg on each side of the joint and bend backward to separate; as you pull the segments apart, there is a thin tendon that should stay attached to the joint as you pull it out of the larger section.
- Holding the single segment between both hands, use your thumbs to apply pressure as you bend it just enough to break one side (you don’t want to rip it in half); turn the leg segment over and repeat on the other side for a clean break without breaking the meat.
- Pull the shell apart to expose the meat and then gently pull the crab meat out of the shell.
- Crack the claws with a crab tool or nut cracker by squeezing the shell with the tool until the shell can be pried open with your fingers.