FREE 5-Ingredient Recipe EBook

• I Love To Make Crab Legs All The Ways
• My Tips For Buying Them
• How To Cook Crab Legs
• My Cooking Tips & Shortcuts
• How Long To Cook Crab Legs?
• How To Eat Them
• How To Cook Crab Legs (Easy!) Recipe card
• Serving Suggestions
• Storage & Reheating
• Recipe Reviews

I Love To Make Crab Legs All The Ways

Once you learn how to cook crab legs yourself, you might never want to order them from a restaurant again. This is one of those foods that I absolutely love making on my own and hate ordering out, because it’s so overpriced at restaurants. (You might’ve heard me say the same about halibut , lobster , scallops , and filet mignon .)

Cooking crab legs at home is surprisingly easy, and they turn out tender, sweet, and buttery. And while they’re pricy even at the store, they’re definitely more affordable to prepare at home.

I’ll show you how I select crab, 5 ways to cook it, and why I prefer some methods over others in different situations. Pick your favorite and make this crab legs recipe with me for your next special occasion!

My Tips For Buying Them

You can buy crab legs at the grocery store, but I usually find better quality at my fishmonger. Availability can depend on where you live. If you have multiple options, I’ve got tips to help you choose:

Type Of Crab:

• King crab legs are the best crab legs! They’re the largest and most expensive, but have the most tender, delicate texture and biggest chunks of meat.
• Snow crab legs are smaller, with long legs, firm texture, and sweet, briny flavor. I usually buy this type (shown here), because it’s not as expensive as king crab but still has good-sized clusters of legs.
• Stone crabs, blue crabs, and Dungeness crabs are not ideal for my crab legs recipe. I don’t like them because they’re either small or have very short legs.

What Else I’ve Learned:

• Most crab at the grocery store or fishmonger is actually pre-cooked and frozen , so crab leg recipes are essentially reheating them. If you’re fortunate enough to find fresh uncooked crab, you can use the same cooking methods — they’ll just take longer.
• You can tell if crab legs are precooked by their color. Red or orange ones are precooked, gray or brown ones are raw. I almost always see just red or orange ones in my area!
• For frozen crab legs, you can choose a method that works from frozen or thaw them first. I’ve had good results boiling or steaming or steaming them without thawing. For other methods, I defrost them in the refrigerator overnight before cooking.

“I love crabs so much! Tried this recipe of yours and it was so perfect yesterday for lunch! I love the buttery-sweet flavor combination – really awesome flavors.” –Bianca

⭐⭐⭐⭐⭐

How To Cook Crab Legs

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card .

Boil:

If you’ve got a large stockpot, boiled crab legs are the easiest way to prepare large batches . But, I find this method has less flavor than others, because some of it escapes into the water (even if you season the water — which I recommend doing). I still consider it a solid choice due to its ease for a crowd:

1. Season your cooking water. Fill a Dutch oven or large pot half full with water, and season generously with Old Bay Seasoning and sea salt. Bring to a boil.
2. Boil crab legs. Add them to the hot water and simmer until hot.

Steam:

Because they don’t get submerged in water, steamed crab legs are more flavorful than boiled ones. The downside is you need a steamer basket , and because I couldn’t fit very many legs into it, I had to cook in batches, like this:

1. Prep your pot. Fill a Dutch oven with about 1-2 inches of water, and place the steamer basket inside. Make sure the bottom isn’t submerged in water.
2. Steam crab legs. Bring the water to a boil, the add the legs to the steamer basket. Cover and steam until hot.

Bake Or Broil:

Broiled crab legs are my absolute favorite way to cook them, because they’re flavorful, fast, and hands-off! Broiling caramelizes the crab a bit, plus I add more flavor by brushing with butter first. Baked crab legs are similar, but at a lower temperature, so it takes much longer and doesn’t caramelize. Otherwise, I use the same method for both:

1. Brush with butter. Preheat oven and arrange the legs in a single layer on a large baking sheet . Brush with melted butter (or olive oil).
2. Bake or broil. Cook crab legs in the oven (or under the broiler), flipping halfway through.

Grill:

Grilling crab legs imparts a smoky taste , plus it’s a great way to cook crab in the summer months when I don’t want to heat up my kitchen. Here’s how I do it:

1. Brush with butter. Preheat the grill to medium-high heat. Brush the legs with melted butter or oil.
2. Grill. Cook crab legs on the grill, flipping once, until warm in the center and lightly browned. (I’ve got a grill pan in the picture below because I couldn’t get a great pic on my grill, but I tested this method on my actual outdoor grill!)

My Cooking Tips & Shortcuts

• My rule of thumb is 2 tablespoons of butter per pound of crab legs. This is a good amount for my broiling, baking, and grilling methods that call for it. I always serve extra on the side, of course.
• Want to steam but don’t have a steamer basket? A colander can work! It just needs to be heat safe, fit in your pot, and have feet to stand up above the water.
• Can you add other seasonings? Yes, but in my experience they don’t really make it past the shell unless you boil the crab legs. For other methods, I recommend seasoning the melted butter you serve on the side instead.
• How do you know when they are done? If your crab is precooked, the best way to know is by temperature and smell. They’re ready when they’re hot and smell amazing. If they’re raw before cooking, wait for them to turn bright red!

How Long To Cook Crab Legs?

The cook time for crab legs will depend on your cooking method, but it’s pretty quick: anywhere from 3-5 minutes for the fastest way to 15-20 minutes for the slowest. Raw crab will take longer. I’ve tested each method multiple times and made this time chart, depending on the type you have and how you’re cooking them:

How To Eat Them

So how do you get that juicy meat inside? Here’s how I do it:

1. Separate the legs. Just twist and pull them away from the body and from each other. For larger crabs, I use kitchen shears to cut them off.
2. Crack the legs. Use both hands to bend the crab leg in the middle (not at the joint) until it breaks in half, then pull out the solid piece of crab meat inside. See my photo below, where I broke a leg in half and that juicy crab meat is sticking out.
3. Crack the claws. Their shell is thicker, but has the sweetest meat inside. You’ll need the cracker tool for this step. I’ve used a flat meat tenderizer in a pinch, but it’s messy with shell pieces getting in the meat. Even with a cracker, I start gently and add more force only as needed, otherwise I end up with pieces.
4. Get the body meat. Use a seafood fork to pick it out of all the crevices.

TIP: I highly recommend getting a crab cracker tool!

The claws are almost impossible to break without it, and thicker legs can be tough, too. I have this set , which includes crackers and forks. You can also use it for lobster!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

For All Versions:

• 2 lb Crab legs (thawed if frozen) ▢
• 1/4 cup Unsalted butter (melted) ▢
• Lemon wedges ▢

For Boiled Crab Legs:

• 1/4 cup Old Bay seasoning (optional) ▢
• 4 tsp Sea salt ▢

For Baked, Broiled, Or Grilled Crab Legs:

• 1/4 cup Unsalted butter ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Boiled Crab Legs:

1. Fill a large pot or Dutch oven about half full with water. Add Old Bay Seasoning and sea salt. Bring the water to a boil.
2. Add crab legs. Cook for 3-5 minutes , until hot.
3. Remove crab legs from the water with tongs and transfer to a plate.
4. Serve with melted butter and lemon wedges.

Steamed Crab Legs:

1. Fill a large pot or dutch oven with about 1-2 inches of water, or just enough water so that your steamer basket won’t be submerged after adding it later. Bring to a boil.
2. Place the steamer basket into the pot. Add crab legs into the steamer basket and cover with a lid. Steam for 6-8 minutes , until hot.
3. Serve with melted butter and lemon wedges.

Broiled Crab Legs:

1. Preheat the oven to Broil.
2. Arrange crab legs in a single layer on a large baking sheet . Brush with melted butter.
3. Set the oven rack to be about 6-7 inches from the broiler. Place the baking sheet onto the oven rack and broil crab legs for 3-4 minutes . Flip and broil for 3-4 more minutes .
4. Serve with melted butter and lemon wedges.

Baked Crab Legs:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Arrange crab legs in a single layer on a large baking sheet . Brush with melted butter.
3. Set the oven rack to the center of the oven. Place the baking sheet onto the oven rack and bake crab legs for 15-20 minutes .
4. Serve with melted butter and lemon wedges.

Grilled Crab Legs:

1. Preheat the grill to medium-high heat.
2. Brush crab legs all over with melted butter.
3. Place crab legs on the grill. Cover and cook for 5-7 minutes per side, until warm in the center and lightly browned.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/2 pound crab legs (yields about 1/4 lb crab meat)

• Tips: Check out my recipe tips above for my easy rule of thumb on butter, an alternative to a steamer basket, notes on seasoning, and how to know when they are done.
• Timing: I have times listed on this recipe card, but you might find my time chart above helpful to see times at a glance.
• How to eat them: See my step-by-step instructions to crack and eat your crab legs above. I own and recommend this cracker and fork set !
• Store and reheat: I’ve got details to store, freeze, and reheat crab legs here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

How To Cook Crab Legs

Serving Suggestions

My crab legs recipe is the perfect meal for date night or a special occasion! I like to serve it with:

• Melted butter & lemon wedges – This is the simplest option, but you can also jazz it up with fresh herbs (dill, chives, or parsley work well), paprika, and salt. Sometimes I make lemon butter sauce or melt compound butter .
• Vegetables – My roasted asparagus , roasted broccolini , and green beans almondine feel really elegant with seafood.
• Potatoes – I love these with a buttery air fryer baked potato , but my mashed cauliflower recipe makes a nice lighter option.

Storage & Reheating

• Store: Keep leftovers in an airtight container in the fridge for up to 2-3 days. I use them to make crab salad , crab stuffed salmon , crab dip (I’ve got recipes for cold crab dip or hot crab dip ), or crab stuffed mushrooms .
• Reheat: You can reheat crab legs using any of the methods above: boil, steam, bake, broil, or grill. The time will be about the same. I try to limit reheating, as each time dries them out more. Definitely avoid the microwave!
• Freeze: You technically can freeze these, but keep in mind that the ones from the store were probably already precooked and frozen. So I don’t like freezing them again, but if you want to, the max time is 3 months.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

How To Cook Crab Legs (Easy!)

Learn how to cook crab legs perfectly - buttery, sweet & tender! Make my easy crab legs recipe boiled, steamed, baked, broiled, or grilled.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/crab-legs/

Ingredients

For All Versions:

• 2 lb Crab legs (thawed if frozen)
• 1/4 cup Unsalted butter (melted)
• Lemon wedges

For Boiled Crab Legs:

• 1/4 cup Old Bay seasoning (optional)
• 4 tsp Sea salt

For Baked, Broiled, Or Grilled Crab Legs:

• 1/4 cup Unsalted butter

Instructions

Boiled Crab Legs:

1. Fill a large pot or Dutch oven about half full with water. Add Old Bay Seasoning and sea salt. Bring the water to a boil.
2. Add crab legs. Cook for 3-5 minutes , until hot.
3. Remove crab legs from the water with tongs and transfer to a plate.
4. Serve with melted butter and lemon wedges.

Steamed Crab Legs:

1. Fill a large pot or dutch oven with about 1-2 inches of water, or just enough water so that your steamer basket won’t be submerged after adding it later. Bring to a boil.
2. Place the steamer basket into the pot. Add crab legs into the steamer basket and cover with a lid. Steam for 6-8 minutes , until hot.
3. Serve with melted butter and lemon wedges.

Broiled Crab Legs:

1. Preheat the oven to Broil.
2. Arrange crab legs in a single layer on a large baking sheet . Brush with melted butter.
3. Set the oven rack to be about 6-7 inches from the broiler. Place the baking sheet onto the oven rack and broil crab legs for 3-4 minutes . Flip and broil for 3-4 more minutes .
4. Serve with melted butter and lemon wedges.

Baked Crab Legs:

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Arrange crab legs in a single layer on a large baking sheet . Brush with melted butter.
3. Set the oven rack to the center of the oven. Place the baking sheet onto the oven rack and bake crab legs for 15-20 minutes .
4. Serve with melted butter and lemon wedges.

Grilled Crab Legs:

1. Preheat the grill to medium-high heat.
2. Brush crab legs all over with melted butter.
3. Place crab legs on the grill. Cover and cook for 5-7 minutes per side, until warm in the center and lightly browned.

Maya’s Recipe Notes

Serving size: 1/2 pound crab legs (yields about 1/4 lb crab meat)

• Tips: Check out my recipe tips above for my easy rule of thumb on butter, an alternative to a steamer basket, notes on seasoning, and how to know when they are done.
• Timing: I have times listed on this recipe card, but you might find my time chart above helpful to see times at a glance.
• How to eat them: See my step-by-step instructions to crack and eat your crab legs above. I own and recommend this cracker and fork set !
• Store and reheat: I’ve got details to store, freeze, and reheat crab legs here .

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)