If you’ve ever had crab legs, you know how amazing they are. They’re meaty, sweet, savoury, and oh so good.
But sometimes people don’t realise just how much work goes into making those legs taste great.
From finding the perfect crabs, to cooking them perfectly, to serving them up with the best accompaniments, there’s a lot involved in getting the most out of your seafood.
The secret to perfect crab legs is really just about keeping it simple.
And while there are plenty of ways to do that, one of our favourites is simply to serve them straight out of the shell with a delicious accompanying dish. Let’s look at some tasty pairings.
Butter is one of those ingredients that seems simple, but there are actually many different types.
If you’re looking for something even better, try adding a little lemon juice to your crab meat mixture.
Lemon juice brings out the natural sweetness of the crabmeat and makes everything taste even better.
If you’re looking for something different, try one of these dipping sauces. They’ll add flavour and keep your guests happy.
Cocktails are always a great way to start off any meal.
And if you want to make sure your guests have a drink that will complement their dinner, consider serving up your crab with a classic cocktail sauce. It’s easy to make, and it’s delicious!
Mustard isn’t just for sandwiches anymore. You can also use mustard to jazz up your crab legs.
Try adding some shop bought mustard for a quick and easy addition.
Horseradish cream is another option for dipping your crab. This creamy horseradish sauce has a kick that will definitely spice up your crab legs.
- 1 cup sour cream
- 1/4 cup grated horseradish
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
Place all of the ingredients into the blender and blend until smooth and creamy. Serve immediately over or with your crab legs.
Here’s a comforting side dish that makes a great addition to any meal.
This recipe combines jasmine rice, eggs, heavy whipping cream, lemon juice, Parmigiano Reggiano cheese, and chopped fresh parsley.
combine 2 cups water and one cup uncooked jasmine rice in a medium saucepan over high heat.
Bring to a boil, cover, reduce heat to low, and simmer for 20 minutes. Remove from heat and let stand for 10 minutes.
Meanwhile, whisk together 4 large egg yolks and ¼ cup heavy whipping cream in a small bowl.
Whisking constantly, add ½ cup chicken broth and continue whisking until smooth.
Add remaining ¼ cup chicken broth and whisk again until incorporated.
Heat oven to 350 degrees F. Butter a 9 x 13 baking dish.
Combine cooked rice and chicken broth mixture in a large mixing bowl. Stir well to thoroughly coat the rice with the liquid.
Transfer half of the rice mixture into the prepared baking dish. Cover with aluminium foil and bake for 30 minutes.
Remove foil and stir gently to mix evenly. Bake 15 minutes longer. Remove from the oven and cool slightly.
While rice bakes, bring another pot of salted water to a rolling boil. Carefully lower in 3 whole eggs and cook for 5 minutes.
Drain and immediately run under cold running water to stop the cooking process.
Peel and cut each egg in half lengthwise. Repeat the procedure with the remaining 3 eggs.
Add eggs to rice mixture and toss well to distribute evenly.
Pour mixture into prepared baking dish and sprinkle with Parmesan cheese. Return to the oven and bake 25 minutes longer, uncovered.
Roasted vegetables are the perfect accompaniment to seafood dishes like crab legs.
These delicious treats are easy to make and require very little effort.
You just toss some ingredients into a hot oven and watch them cook away while you enjoy your meal.
Here are six different types of roasted vegetables that pair well with crab legs.
- Bell Peppers
There’s a reason crab and corn cob is a classic combo. They’re both sweet, refreshing, and delicious.
It’s easy to prepare and It tastes amazing.
And just like crabs, there’s no better place to enjoy corn on the cob than with your hands.
Grilling corn on the cob brings out the natural sweetness of the vegetable.
Plus, grilling gives the corn a nice char that adds flavour. To grill corn on the cob, simply cut off the kernels and toss them onto a hot grill. Grill each side for 5 minutes per side.
Baking corn on the cob has its own special appeal. Simply remove the husk and silk from ears of corn.
Cut the corn off the cob and arrange it in an even layer on a baking sheet lined with parchment paper or foil.
Drizzle with olive oil and season with salt and pepper. Bake at 400 degrees F for about 40 minutes.
To boil corn on the cob, first remove the husk and silks. Then, cut the corn off the cob. Bring a large pot of water to a boil over high heat.
Once boiling, reduce heat to medium-low and carefully drop in the corn. Cook for 6 to 7 minutes. Drain and serve as soon as possible.
Potatoes are one of those foods that everyone loves. They’re versatile, delicious, easy to prepare, and inexpensive.
There are many different kinds of potatoes out there. Try serving up roast potatoes with plenty of seasoning or mash them up with some garlic and butter.
Artichokes are especially delicious since I love delicious dipped in olive oil and salt. But this dish is a bit different.
It Combines artichoke hearts and Parmesan cheese. They’re roasted together, making for a delicious combination of flavours.
- 4 large globe artichokes
- 2 tablespoons extra virgin olive oil
- 1/3 cup grated Parmesan cheese
- Salt and pepper
Preheat the oven to 350 degrees F. Wash and dry artichokes thoroughly. Remove stems and leaves and trim any rough edges.
Slice artichokes lengthwise into quarters. Place in a bowl and drizzle with olive oil. Toss to coat.
Sprinkle it with salt and pepper. Spread artichokes in a single layer on a baking sheet. Bake for 20 to 30 minutes until tender. Top with Parmesan cheese before serving.
Broccoli rabe is another vegetable with a unique taste. It’s got a slightly bitter taste, which works great when paired with other ingredients.
In this recipe, broccoli rabe is combined with bacon and served over polenta and works really well with crab legs.
- 1 pound broccoli rabe
- 8 slices thick-cut bacon
- Olive oil cooking spray
- Lemon juice
- Parmesan cheese
Heat oven to 450 degrees F. Spray a 9×13 inch pan with cooking spray. Lay 4 pieces of bacon flat in the bottom of the pan.
Arrange broccoli rabe evenly over top of bacon. Drizzle with olive cooking spray. Season with salt and pepper.
Cover with foil and bake for 15 minutes. Uncover and continue baking until broccoli rabe is crisp-tender, about 10 minutes longer.
Meanwhile, whisk 1 tablespoon lemon juice into 2 cups warm milk.
Whisking constantly, slowly add remaining 3 tablespoons lemon juice and ½ cup grated Parmesan.
Pour mixture into the prepared pan. Bake 5 to 8 minutes longer, or until bubbly around edges.
Let stand 5 minutes before cutting into squares. Serve immediately topped with additional Parmesan cheese if desired.
The secret to perfect zucchini fries starts with baking them. This method gives you perfectly golden fries without having to use oil.
They’re also less greasy because there isn’t any extra fat added during cooking.
You’ll want to start with smallish zukes, about 8 inches long. You don’t want them too big because they won’t cook evenly.
Cut each into quarters lengthwise. Then cut those pieces crosswise into thirds, creating six wedges per quarter.
Preheat the oven to 425 degrees Fahrenheit. Line up the zucchini slices on a large baking sheet.
Bake for 20 minutes, flip over, and bake another 15 to 20 minutes. Remove from the oven and let it cool completely.
Once cooled, toss in some flour and shake off the excess. Transfer to a shallow dish and coat well with seasoned salt. Let sit for 10 minutes.
Meanwhile, make the dip. Combine 2 cups of sour cream, 3/4 cup of grated Parmesan cheese, 1 teaspoon of garlic powder, 1 tablespoon of dried parsley flakes, 1 teaspoon of onion powder, 1/2 teaspoon of black pepper, and a pinch of cayenne pepper in a medium bowl. Stir together until combined and set aside.
When ready to serve, heat a skillet over high heat. Add enough olive oil to cover the bottom of the pan. When hot, add the fries and fry for 5 to 7 minutes, flipping halfway through.
Remove from heat and transfer to paper towels to drain. Top with the dip while still warm. Sprinkle with additional chopped parsley and serve immediately.
Coleslaw is a summertime favourite. As such, it deserves to sit alongside a plate of steamed crabs.
This spicy-hot take on coleslaw adds just enough zing to make it stand out.
Fresh cabbage, bell peppers, red onion, and cilantro are tossed with a bright dressing of lime juice, homemade pepper jelly, and cumin powder.
To save time, you can buy jarred pepper jelly online or make your own.
Just combine equal parts sugar and water in a saucepan over medium heat. Stir frequently as the mixture boils and caramelises.
Once the liquid turns clear, add 2 tablespoons of red pepper flakes and stir well.
Let cool completely, transfer to a jar, and store in the refrigerator for up to 3 months.
Frequently Asked Questions
Where Is The Best Pace To Source Crab Meat?
It’s important to choose fresh crab meat that has been minimally processed. If possible, purchase live crabs and pick them yourself at local markets.
Is Crab High In Protein ?
Yes, it is one of the highest forms of protein available making it a great nutritious meal.
Crab legs are an excellent choice for entertaining. The meat is succulent, and the flavour profile is unique.