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 $55-$85 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 $18-36 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 $75, including wine.
• 1 to 1 1/2 pounds (16-24 ounces) of crab legs (about $45), including garlic butter
• Two side dishes ($10) (recommendations below)
• Dessert, homemade or purchased ($5)
• Santa Margherita Pinot Grigio or Chateau Marjosse Blanc wine ($14-27)
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
- Smooth shell that is relatively easy to handle or even cut with scissors before serving
- Harvested during the winter from January through March. The meat is sweet and silky, delicately hidden but easy to capture.
King Crab
- Quite a specimen with its spiny, hard shells, and considerably longer legs
- 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 preparing the crab legs the same day, 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 is it 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.
This post may contain affiliate links. See our disclosure policy for more information.
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.
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.
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?!
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.
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 with Garlic Butter
Ingredients
- 16-24 ounces crab legs whole legs or segments
- 1 cup 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 a warmed platter and cover loosely with foil to keep it warm longer. 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.
mjskitchen says
Oh YUM! Crabs is my favorite seafood! I was raised on blue crab out of the Gulf of Mexico and still love them, but they are impossible to find here. My husband buys us king crab at Costco about twice a year, especially on Valentine’s Day. We used to use the oven method, but now he finds just grilling them for about a minute side works perfect. He doesn’t mind going out in the cold, so I let him. 🙂 Your garlic lemon butter is absolutely divine with crab and the only side needed. I love crab so much that I don’t usually have a side with it. However, I love your idea of the fingerling potatoes. I will remember that next time. Great post Judy!
Sandra Dolan says
We had king crab tonight for my husband’s birthday and I did the roasted asparagus and he said it was the best side dish for crab. He loved It !!
Judy Purcell says
Hi Sandra, I’m so pleased to hear the roasted asparagus side dish was a hit. Happy birthday to the Hubs!
Kathryn says
We are hosting a seafood feast next weekend. Can I steam or bake the crab legs then put them into a roasting pan set on low to keep them warm? I don’t want to spend the whole dinner cooking batches while everyone else eats. Plus we have other seafood options that will need to be cooked just before serving as well.
Judy Purcell says
That’s a great question, Kathryn. I think it depends on the roasting pan. Some can be too hot even on the lowest setting. Gentle is the key here. Once the crab legs are warmed (remember, you don’t have to cook them) you want the gentlest way possible to keep them just warmed. A chafing dish would be idea here – you may even be able to borrow one if investing in one doesn’t make sense. (You’d be surprised who may have one when you put out a notice of need on Facebook.) However, if you entertain often, they are worth owning. The nice thing about a chafing dish is the water pan that sits under the pan the food is in — truly gentle warmth rather than further cooking. I’m all for making my life easier when having a party. 🙂
Kathryn says
Thanks Judy. I haven’t figured out my plan of attack yet, but I’ll check the heat level in my roaster before using it.
Al Bern says
The Brussels Sprouts link links to the Grilled Steak and Shrimp Scampi recipe. Could please post a Brussels Sprouts recipe?
Eric says
Judy
Thank you so much. Very educational post. We have a granddaughter who has had her eyes out for crab legs. She asks for them at the restaurant but at market price, I am leery. This gives an understanding that will help me launch into this wish.of her’s.
Thank you so much.
Judy Purcell says
Hi Eric, I’m so glad this was helpful for you. This is a great way to introduce your granddaughter to crab legs and at a much better price!
Kari - Get Inspired Everyday! says
What a great idea for New Year’s Eve dinner, or pretty much any festive dinner for that matter!
Anne Lawton says
I haven’t made crab legs in a long time. Thanks for your tips, I think I will be making them again soon!
STACEY CRAWFORD says
I love how informative this is! I have not attempted to make crab legs at home yet, but with your excellent tips, I feel I can give it a go!
Lindsey Dietz says
We have crab legs for Christmas every year! I’ve always made them in my Instant Pot, but I love your oven method too! Such a yummy splurge for the holidays!
CHIHYU says
What a festive meal. These are perfect for New Year eve party food!
Catherine Baez Sholl says
Great information! My hubby and I live crab meat. I can tey it now that I know how much to buy.
Kathryn says
We love crab legs for New Year’s Eve! I’ve never made them in the oven though, and I can’t wait to try this out. We’re landlocked here, but as you said, Costco is where we’ve found decent seafood. These pictures are gorgeous and I learned more than a few things from this post! Thank you!
Hope says
I love crab, but have never tried making it at home – you make it look easy and delicious!
Joni Gomes says
Being from Florida, I absolutely love crab! Will need to try your recipe!
Megan Stevens says
Crab is one of our favorite meals for New Year’s Eve! But I’ve rarely had King Crab! Thanks for this wonderful recipe!!!
Raia Todd says
I’ve never tried making crab before!
linda spiker says
I must admit, I have never made them. But you make it sound easy!
Jean says
Crab legs always seem so fancy to me but I didn’t realize how easy they are to make! Definitely gonna try this soon.
Meredith says
What a great idea for Valentine’s Day! We just love crab and occasionally order it on a fun night out. I am so excited to try and make it for a special in-home dinner!
David Spradlin says
I have crab legs each Tuesday for dinner. I buy king crab at Miers and split them with a vibrating saw while frozen. Makes them easy to pull out of the shell. Cooking in beersounds greiat. Will ask wife to do that next week.
Judy Purcell says
Wow David, crab once a week would be such a treat. What a creative way to split them too — pulling out the pro tools!
Raymund says
Wow you made me drooling, I love crabs and I will do anything for it. To bad we dont have large variants here only the paddle crabs and if there are it would be really expensive
Maureen | Orgasmic Chef says
This is the best post on crab legs that I’ve ever read. You’re right – who wants a date with someone who pics at their food. For me, he has to be a food lover and be serious about it. 🙂
Judy Purcell says
Thank you, Maureen, that means a lot. MWAH! 🙂
ChgoJohn says
Such a great,informative post, Judy. Much like John, I cannot tell you the last time I prepared crab legs at home. They do make a great celebratory dinner and I should consider preparing them again. You’re right,too, about Costco having them at reasonable prices. Living as far from a coast as I do, there’s virtually no chance of ever seeing fresh crab legs at a fish monger. Your tips for detecting the freshest of the frozen will come in handy. ThaksQ
John/Kitchen Riffs says
Yup, when looking for a mate you want one who delights you with her happiness. And vice versa, of curse! Love crab legs, and it’s been ages since we’ve made them at home. You’ve definitely inspired me — thanks!