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Sides to serve with crab legs

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I'm trying to think of side dishes that would go well with crab legs at a Christmas Eve family gathering. Others are providing the crab.

In the past I've provided hor d'oeuvres like cheese, pate, savory crepes, and salads like a Nicoise. For this meal I am trying to think of finger foods (and dips) that would go well with the crab itself.

paulj

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  1. When we have cracked crab, artichokes seem to go particularly well - a whole eat-with-you-hands meal. Ditto for crusty bread, deviled eggs.

    You might think of an antipasto platter along the lines of your Nicoise salad. If you live in a very cold area, a pot of hot soup simmering on the back burner could also be welcome.

    Merry Christmas. Have a lovely meal.

    1. A friend and I just ate crab legs this weekend and we made twice-baked potatoes to go with it. I always seem to end up eating potatoes or artichokes when I eat crab legs.

      1. I was going to suggest artichokes, too. My all-time favorite meal is a whole cracked crab and an artichoke, served with a dipping sauce made with a mix of dijon mustard, mayo, lemon juice, salt, pepper, and a tad of dill.

        1. Any kind of steamed green vegetable seems to go well with crab, especially one that goes well with the melted butter you're presumably dipping it in. I second artichokes, but green beans, peas, maybe spinach would all work too.

          1. Its king crab season in Alaska! We almost never eat it with melted butter but prefer sauces such as:

            cocktail sauce - catsup, horseradish, lemon, worcestershire, pepper
            flavored mayos - add chipotle, tarragon or other sauces/herbs to mayo
            green goddess - mayo, garlic, parsley, anchovies
            hollandaise

            For sides, I like veggies or salad to offset the richness of the crab. Artichokes, green beans, brussels, sauted spinach, warm spinach salad.

            Enjoy!

            1 Reply
            1. re: AlaskaChick

              That reminds me of a nouvo-Japanese topping for mussels - mayo flavored with hon-dashi, sriracha and fish roe. It might make a good dip for crab.

              paulj

            2. A really good, warmed sour dough bread; corn on the cob (the manual eating tool theme), and gougeres. And on the ABC side of wine, try a nice Viognier.