What Goes With Crab Legs? Create the Perfect Seafood Dinner

Quick Tips:

• Pair sweet crab meat with light, butter-based sauces and fresh herbs
• Choose simple starches like baby potatoes or rice to let the crab shine
• Add bright, acidic elements through lemon-dressed vegetables or slaw
• Plan 1-1.5 pounds of crab legs per person for a filling meal

Creating Your Crab Leg Feast (Serves 4)

Nothing beats the experience of cracking into perfectly cooked crab legs and pulling out tender, sweet meat. But serving crab legs alone misses half the fun – the right side dishes turn this seafood into an unforgettable meal.

Essential Kitchen Tools

• Large stockpot or steamer
• Crab crackers (1 per person)
• Small forks for meat removal
• Butter warmers
• Seafood bibs
• Large serving platter
• Lemon wedge bowl
• Shell disposal bowls

Main Components and Ingredients

For the Crab Legs:

• 4-6 pounds snow crab or king crab legs
• 4 tablespoons sea salt
• 2 whole lemons, quartered
• 4 cloves garlic, crushed

Classic Drawn Butter:

• 2 sticks unsalted butter
• 4 cloves roasted garlic
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon sea salt

Herb Roasted Potatoes:

• 2 pounds baby potatoes
• 3 tablespoons olive oil
• 4 sprigs fresh rosemary
• 4 cloves garlic
• Salt and pepper to taste

Fresh Coleslaw:

• 1 head green cabbage, shredded
• 2 carrots, julienned
• 1/4 cup apple cider vinegar
• 2 tablespoons honey
• 1/3 cup mayonnaise
• Salt and pepper to taste

Step-by-Step Instructions

Initial Setup (30-45 minutes before cooking)

1. Prepare Your Workspace:

• Clear and clean all counter spaces
• Lay out all ingredients so they’re easily accessible
• Place several clean kitchen towels within reach
• Set out all measuring spoons and cups

1. Get Crab Legs Ready:

• Remove crab legs from refrigerator
• If frozen, thaw in refrigerator overnight
• Check each leg cluster for any damaged pieces
• Pat dry with paper towels if needed

1. Set Up Cooking Station:

• Place stockpot on largest burner
• Insert steamer basket to check fit
• Fill pot with exactly 2 inches of water (measure with ruler)
• Add 4 tablespoons sea salt to water

1. Prepare Table Setting:

• Cover table with washable tablecloth or newspaper
• Set out one crab cracker per person
• Place small seafood forks at each setting
• Put shell disposal bowls in easy reach
• Set butter warmers in center of table
• Place stack of napkins at each setting

Making the Sides (Start 45-60 minutes before serving)

Herb Roasted Potatoes:

1. Potato Preparation:

• Preheat oven to exactly 425°F
• Wash potatoes thoroughly under cold water
• Dry completely with clean kitchen towel
• Cut each potato into 1-inch pieces (use ruler first time)
• Keep pieces as uniform as possible for even cooking

1. Seasoning:

• Place cut potatoes in large mixing bowl
• Measure 3 tablespoons olive oil
• Strip rosemary leaves from stems
• Finely chop rosemary (about 2 tablespoons)
• Mince 4 cloves garlic or use garlic press
• Add 1 teaspoon salt and 1/2 teaspoon pepper

1. Combining:

• Pour oil over potatoes
• Add herbs and seasonings
• Toss gently with clean hands or spoons
• Make sure each piece is coated

1. Roasting:

• Line baking sheet with parchment paper
• Spread potatoes in single layer
• Leave space between pieces
• Place in middle rack of oven
• Set timer for 20 minutes
• After timer, flip each piece
• Return to oven for 15-20 more minutes
• Test with fork – should slide in easily

Fresh Coleslaw:

1. Vegetable Preparation:

• Remove outer leaves from cabbage
• Cut cabbage in half, remove core
• Slice cabbage very thinly (1/8 inch)
• Peel carrots
• Grate carrots using large holes
• Place vegetables in large bowl

1. Dressing Creation:

• In separate medium bowl, measure:
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 1/3 cup mayonnaise
• Whisk until completely smooth
• Season with 1/2 teaspoon salt
• Add 1/4 teaspoon black pepper

1. Combining:

• Pour half of dressing over vegetables
• Toss gently with tongs
• Add more dressing as needed
• Taste and adjust seasoning
• Cover bowl with plastic wrap
• Refrigerate at least 30 minutes

Cooking the Crab Legs (Final 20 minutes)

1. Prepare Steaming Liquid:

• Check water level is still 2 inches
• Add crushed garlic cloves
• Squeeze in juice from 1 lemon
• Drop squeezed lemon pieces in water
• Turn heat to high
• Cover pot until boiling

1. Steam the Crab:

• Once water boils, reduce heat to medium-high
• Place legs in steamer basket
• Arrange in single layer if possible
• Cover tightly with lid
• Set timer for 6 minutes
• Do not lift lid while cooking

1. Prepare Drawn Butter (while crab cooks):

• Cut butter into tablespoon-sized pieces
• Place in small saucepan
• Heat on low, stirring occasionally
• Add roasted garlic
• Add lemon juice and salt
• Keep warm on lowest setting

1. Check Crab Temperature:

• After 6 minutes, carefully lift lid
• Check thickest part of leg
• Should be steaming hot
• If needed, steam 1-2 minutes more
• Transfer to serving platter immediately

1. Final Assembly:

• Pour warm butter into serving cups
• Arrange lemon wedges on platter
• Place fresh herbs for garnish
• Set out shell crackers
• Serve immediately while hot

Common Problems and Solutions

• Too-Tough Meat: Steam just until hot – overcooking toughens meat
• Cold Spots: Arrange legs evenly in steamer
• Butter Separating: Warm gently, whisk to recombine
• Watery Slaw: Salt cabbage first, drain excess liquid

Variations

• Low-Carb: Replace potatoes with roasted cauliflower
• Dairy-Free: Use clarified ghee or olive oil dipping sauce
• Spicy Option: Add cayenne to butter sauce
• Summer Version: Serve with grilled corn and watermelon

Storage and Reheating

• Store picked crab meat up to 2 days refrigerated
• Keep leftover sides separately sealed
• Reheat crab gently in steamer 2-3 minutes
• Never microwave crab legs

Safety Notes

• Check for shell fragments when picking meat
• Discard any legs that smell fishy
• Keep butter warm but not hot to prevent burns
• Use tongs to handle hot legs
• Refrigerate leftovers within 2 hours

Meta Description: Create the perfect crab leg dinner with our guide to complementary side dishes, including herb roasted potatoes and fresh coleslaw. Complete with cooking times and detailed instructions.