We'll be the first to tell you that we love the natural flavor of crab — especially really high quality, fresh from the sea crab. However, we also are perfectly willing to admit that a little seasoning can go a long way in pumping up the flavor. That is, as long as you can get the right combination.  

Depending on your cooking method, you have a few choices. 

For boiling or steaming

If you plan to boil or steam your crab legs, your first option is to use the water to impart extra flavor. Don't be shy about adding salt, pepper, lemon juice and lemon rinds, or the classic Old Bay seasoning to your pot before boiling or steaming your crab legs. In fact, if you plan to boil, we'd recommend the proportion of 4 quarts of water to 6 ounces of seasoning. Yes, you read that right — that's an entire box of Old Bay.  

If you'd rather add seasoning once your crab legs are cooked, simply season the water with salt and then add additional flavors after, like melted butter, garlic and parsley. Or, consider switching it up with lemon, butter and dill. If you're a fan of heat, feel free to utilize a cajun seasoning or sprinkle on chili powder — the options are numerous! 

For baking or grilling

Since baking or grilling allows for a more direct seasoning, you can season either before or after cooking. Simply brush your crab legs with butter or olive oil, then add on any combination you like, from the classic Old Bay, to the decadent garlic and herbs, to an experimental Asian flavoring with soy sauce, sesame oil and cilantro. 

For keeping it simple

Keep in mind that you will be seasoning the shells, so adding extra flavoring could be adding extra mess. That's why plenty of crab lovers choose to keep their seasonings simple and jazz up their dipping sauces instead. Take the examples above. You can just as easily create a garlic butter and herb dipping sauce or an Asian dipping sauce and get direct flavor in every dunkable bite. 

Above all, just be careful not to overdo it. You want your crab leg seasoning to enhance the flavor of your crab, not stifle it. And when you're eating really good, high-quality crab (which we know you will be), the true flavor is second to none. 

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