Recipe sides for crab legs?

Weedend guests coming tomorrow morning. Bringing Crab Legs. Besides the tried and true grilled corn and salad, what can I serve with them?

Will be cooking legs OUTSIDE on the fish cooker. Hate the smell in my house after the yummies are all consumed. Would like to cook the rest outside as well.

Had Tomato, cucumber and feta salad already this week.

I went to a cookout and for sides it was grilled corn, cajun grilled corn, tomato/cheese/onion salad (just sliced and layered with vinaigrette drizzled over), grilled potatoes and grilled veggie packets.

We also had crockpot red beans and rice.

Veggie Packets

2 ears corn, each cut into 4 pieces
4 small red potatoes, halved
2 carrots, cut into 1" pieces
1 onion, chopped
2 cloves garlic, minced
2 Tbsp. Dijon mustard
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/8 tsp. pepper

Combine vegetables in large bowl. Mix butter, mustard and seasonings and add to vegetables, stirring to coat. Divide evenly among four 18x12-inch sheets of heavy duty foil. Seal with a double fold. Grill, uncovered, 4-5 inches from medium high heat 25-35 minutes, or until vegetables are tender.
Serves 4


6 potatoes, un-peeled and sliced lengthwise, about 1/3" thick
1/3 cup olive oil
2 Tablespoon fresh parsley, chopped (or any other herb you like)
1 Tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon black powder
1/2 teaspoon salt

Rinse the sliced potatoes and pat dry. In a large bowl, combine the potatoes
with remaining ingredients and toss well. Allow to marinate for about 1/2

Grease and pre-heat grill.

Grill potatoes in batches for 5-7 minutes or until done.

Grilled Stuffed Tomatoes

Serves/Makes: 4

1/3 cup (1 1/2 ounces) shredded mozzarella
3 Tablespoons (3/4 ounce) dried fine bread crumbs
2 teaspoons chopped fresh basil or 1/2 teaspoon dried basil
2 teaspoons olive oil
8 (1-inch) slices fresh tomatoes

Grease and preheat grill.

In a small bowl, combine mozzarella cheese, bread crumbs, basil and olive
oil. Evenly arrange 4 tomato slices on prepared grill. Spoon about 2 Tablespoons cheese mixture over top of each tomato slice. Top each with another tomato slice. Close lid and grill for 3 to 4 minutes or until tomatoes
and filling are hot. Serve at once.


Peel the potatoes & cut them into approximately 1/8 inch strips.

Grease and preheat grill.

Cover potatoes with extra virgin olive oil or light olive oil. Grill potatoes
(you can fit about 1 1/4 pounds in a family sized grill). Grill them for
27-30 minutes. They’ll come out crisp and moist that way.

Crisp and Moist Potato Chips

These potatoes are a cross between french fries and potato chips.

olive oil
salt and pepper to taste

Peel potatoes and cut them into slices about 1/8" thick.

Grease and preheat grill.

Brush the slices on both sides with olive oil. Spread the slices evenly across the grill in a single layer. Close grill and cook for 20-30 minutes, until the potatoes are brown, crisp, and cooked through. Sprinkle with salt and
pepper and serve.


6 ears corn, husked and cleaned
1/2 cup butter, softened
6 tablespoons Cajun seasoning

Peel back husks form the corn, remove strings and leave just a few layers of husk on the corn.
Spread butter or margarine over each ear of corn. Sprinkle Cajun seasoning lightly over each ear, or to taste. Fold corn husks back over the corn. Wrap in foil.
Place on grill for 25 minutes, turning occasionally. Unwrap foil, peel back husks and enjoy.


6 ears corn
6 tablespoons butter, softened
salt and pepper to taste

Preheat an outdoor grill for high heat and lightly oil grate.
Peel back corn husks and remove silk. Place 1 tablespoon butter, salt and pepper on each piece of corn. Close husks.
Wrap each ear of corn tightly in aluminum foil. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender.

Grilled Mustard Potato Salad

3 Yukon Gold potatoes, cubed
3 red potatoes, cubed
1/4 cup canola oil
3 tablespoons distilled white vinegar
1 tablespoon Dijon mustard
1/2 teaspoon celery salt
1/4 teaspoon pepper

Preheat an outdoor grill for high heat.
Bring a large pot of salted water to a boil, and cook potatoes 10 to 15 minutes, until tender but firm. Drain, and transfer to a medium bowl.
In a small bowl, mix canola oil, vinegar, Dijon mustard, celery salt, and pepper. Toss 1/2 the mixture with the potatoes.
Arrange potatoes in a single layer on a sheet of foil, and place on the prepared grill. Turning occasionally, cook 7 to 9 minutes, until lightly browned. Remove from heat, and cool. Toss with remaining oil mixture to serve.

This is the crab we had and it was very good:
Baltimore Spice
Makes enough to spice 24 crabs
1 cup Old Bay seasoning
1/2 cup kosher salt
2 tablespoons ground ginger
2 tablespoon ground black pepper
2 tablespoons garlic powder
1 tablespoon powdered mustard
1 tablespoon whole yellow mustard seed
1 tablespoon dried thyme
1 tablespoon onion powder
1 tablespoon cayenne pepper

  1. Place all of the ingredients into a small mixing bowl. Use a fork to combine them into a homogeneous spice blend. Use immediately or store, covered well, for six months.

Place the live crabs right in the water and cook 'em, covered, for one minute, or until they are motionless. Remove the crabs, and place some of them, in a single layer, top shells up, undersides down, in the largest steamer basket you have. Sprinkle the crabs abundantly on top with Maryland-style spice (see recipe below); really cake that powder on. Place another layer of crabs on top of the first layer, and cake again with spice mixture on top. Repeat with more layers, if you have the room in your steamer basket. Finally, place the crab-laden steamer basket over the still-boiling water, and steam for 12 minutes, covered. Test a claw to make sure the meat is done.