Crab Legs with Dipping Sauces Recipe

Crab Legs with Dipping Sauces

Serves 8

For a fun meal or appetizer, warm up crab legs and serve with a dip, or two, or three!


  • 3 to 4 lbs crab legs (King, Snow or Dungeness)


  1. Fill large saute or frying pan to 1/2-inch depth with water; add crab legs, bring to boil; reduce heat, cover and gently simmer for 3 to 4 minutes until just heated-through. Do not overcook.
  2. Serve with dipping sauce of choice.

Butter Sauce


  • 1/2 cup unsalted melted butter
  • 1 Tbsp lemon juice
  • 3/4 tsp garlic salt
  • 1/2 tsp dried dill weed
  • Dash white pepper


  1. Blend ingredients together in a bowl.

Rouille Sauce


  • 1/3 cup chopped bottled roasted red peppers
  • 2 cloves minced garlic
  • 2/3 cup mayonnaise
  • 1 tsp lemon juice
  • 1/2 tsp red pepper flakes


  1. Combine peppers and garlic in food processor and process until well minced. Pulse in remaining ingredients until well combined.

Basil-Mint Sauce


  • 2 cups fresh basil leaves
  • 1 1/2 cups fresh mint leaves
  • 1/2 cup Metropolitan Market Olive Oil
  • 3 Tbsp toasted walnuts
  • 3 cloves garlic
  • 3 1/2 tsp lemon juice
  • 1/2 cup grated Parmesan cheese


  1. Combine basil, mint, oil, walnuts, garlic and lemon juice in a food processor; puree until smooth. Add Parmesan and pulse until well combined.

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