Dipping Sauces for Crab Legs

Sweet, tender snow crab legs are a pretty special treat on their own, but their mild, delicate flavor makes them the perfect pairing with craveable sauces. In this easy recipe, we’re sharing three irresistible dipping sauces for crab legs: a classic garlic-dill melted butter; a zippy horseradish chili sauce; and a cool, creamy avocado sauce. Any one of this trio works perfectly as part of a shareable seafood dinner or a seafood appetizer.

The sauces—shared by Taste of Home reader Suzy Horvath of Gladstone, Oregon—take just minutes to whip up using everyday ingredients like citrus juice, pantry spices and store-bought condiments. Whether you lean traditional, spicy or creamy, there’s something here for everyone.

Ingredients for Crab Legs and Dipping Sauces

• Snow crab legs: Crab legs are typically purchased precooked, so all you need to do is warm them through. This recipe calls for grilling the crab legs to infuse a little smoky flavor, but steaming, boiling and baking are good options, too.

For the dill butter sauce:

• Butter: Melt butter in a small saucepan on the stovetop or in a microwave-safe dish to give this classic herby sauce a rich, creamy base.
• Lemon juice: Juice a lemon for the best flavor, or use bottled juice in a pinch. The acid adds brightness and balances the butter’s richness.
• Dill weed: Dill adds a fresh, herbal, earthy flavor to the dipping sauce. This recipe calls for just 1/4 teaspoon, so using dried dill is a convenient way to avoid buying a whole bunch.
• Spices: Garlic salt and white pepper add savory depth and a gentle, peppery kick.

For the horseradish chili sauce:

• Chili sauce: This tangy, sweet jarred condiment forms the tomato-based foundation of this dipping sauce.
• Rice vinegar: Just a splash of rice vinegar adds mild acidity that balances the sauce’s sweetness.
• Prepared horseradish: Zippy horseradish gives the sauce a bright, tangy kick. A little goes a long way: Start with 1/2 teaspoon and add more if you prefer a sharper punch.

For the avocado cream sauce:

• Avocado: Mashed avocado forms the rich, buttery base for this creamy sauce. Choose a ripe avocado for the smoothest consistency, and mash it well until there are no lumps.
• Sour cream: Cool and tangy sour cream lightens the avocado. No sour cream? Plain Greek yogurt is a great substitute.
• Lime juice: Freshly squeezed juice is best for a bright, zesty flavor, but you can use bottled juice if you’re in a hurry.
• Spices: Ground cumin adds a warm, earthy undertone, while hot pepper sauce adds subtle heat.

Directions

Step 1: Mix the dipping sauces

Set up three small bowls for your dipping sauces. To make the dill butter sauce, stir together the melted butter, lemon juice, dill, garlic salt and white pepper. For the horseradish chili sauce, combine the chili sauce, rice vinegar and prepared horseradish. For the avocado cream sauce, stir together the mashed avocado, sour cream, cumin, lime juice and hot pepper sauce until they’re smooth. Set all three sauces aside.

Editor’s Tip: Sample each dipping sauce after mixing the ingredients, then adjust the level of citrus, seasoning or spice to taste.

Step 2: Grill the crab legs

Preheat a gas or charcoal grill to medium heat. Brush both sides of the crab legs lightly with 1 tablespoon of olive oil. Grill the crab legs, covered, for three to four minutes per side, until they’re heated through.

Editor’s Tip: Snow crab legs are usually precooked, so the grilling is just to warm them and add a little smoky flavor. Be careful not to overcook them and dry them out.

Step 3: Serve the crab legs with the sauces

Arrange the crab legs on a platter and serve them warm with the three dipping sauces.

Recipe Variations

• Enhance the dill butter sauce: Add a pinch of red pepper flakes for heat, a splash of white wine for extra aroma and depth, or stir in parsley, chives or tarragon for a garden-fresh herbal twist.
• Take it to Maryland: Stir a little Old Bay into the melted butter, or add it to the horseradish chili sauce for bolder flavor and an extra kick of heat.
• Lighten up the avocado sauce: Use plain, nonfat Greek yogurt in place of sour cream for a lighter, tangier dipping sauce that’s every bit as creamy. Yogurt also adds a boost of protein.

How to Store Dipping Sauces for Crab Legs

If you have leftover dipping sauces, store each one in its own airtight container in the refrigerator. The dill butter sauce and horseradish chili sauce will keep for up to four days, while the avocado cream sauce is best enjoyed within a day or two.

The butter sauce will solidify when chilled, but you can reheat it in a saucepan over low heat or in the microwave until it’s melted. Leftover crab legs can also be stored in an airtight container in the refrigerator. They should be consumed within four days.

Can you make these crab leg dipping sauces ahead of time?

Yes! The dill butter and horseradish chili dipping sauces can be made one to two days ahead and stored in airtight containers in the refrigerator. Warm the butter sauce in the microwave or on the stovetop just until it’s melted, and let the horseradish chili sauce come to room temperature before serving it.

The avocado cream sauce is best made the day you plan to serve it, but it can be prepared a few hours in advance if needed. Press storage wrap directly onto the surface of the sauce and refrigerate it to delay browning. For the best flavor and texture, grill the crab legs just before serving them.

Crab Leg Dipping Sauce Tips

Can you make these dipping sauces dairy free?

Yes, you can easily make these dipping sauces dairy free with a few swaps. For the dill butter sauce, replace the butter with vegan butter or extra virgin olive oil. In the avocado cream sauce, replace sour cream with a dairy-free yogurt or cashew cream for a similar tangy flavor and creamy texture. The horseradish chili sauce is already dairy free, so no changes are needed.

How else can you cook crab legs?

This recipe calls for grilling the crab legs, but you can also steam, boil or broil them. Crab legs are usually sold precooked, so these cooking methods are just for warming them up. Be careful not to overcook them to keep the meat tender and juicy.

What can you serve with crab legs and dipping sauces?

Crab legs and dipping sauces pair well with a variety of crowd-pleasing side dishes. Try them with a fresh green salad, grilled vegetables, roasted potatoes, corn on the cob, macaroni and cheese, herbed rice pilaf, creamy coleslaw or crusty bread to soak up the sauces.