What makes a good crab feast side
Crab is sweet, rich and delicate, and the work of cracking it is part of the fun. Good sides do three things: they are easy to eat with messy hands, they do not overpower the crab, and they offer contrast, such as something starchy to fill out the meal and something crisp or tangy to refresh the palate.
The classic Maryland-style feast is served on a paper-covered table with steamed crabs, mallets and picks, and iced drinks. Simple sides fit that style best, though the same ideas work for a sit-down dinner with crab legs or crab cakes.
The classics
- Corn on the cob: probably the most common choice. Boil or grill it, brush with butter, and dust with seafood seasoning such as Old Bay if you like.
- Potatoes: small red potatoes boiled (sometimes in the same pot as the seafood), roasted baby potatoes with herbs, or potato salad.
- Coleslaw: cool, crunchy slaw, creamy or vinegar-based, balances the richness of crab.
- French fries: an easy finger-food side for a casual table.
Breads and warm comfort sides
- Cornbread: sweet or savoury, cut into wedges or squares.
- Hush puppies: fried cornmeal balls, a traditional seafood companion.
- Baked macaroni and cheese: a richer option for a hearty meal.
- Crusty bread: useful for mopping up butter and sauces.
Fresh and tangy sides
Something acidic or crisp helps cut through the butter and sweetness.
- Green salad: a simple salad with a lemony dressing, or an arugula and citrus salad.
- Pickled cucumber salad: crisp, salty and slightly sweet.
- Carrot salad: often made with raisins, cranberries or pineapple.
- Deviled eggs: an easy finger food.
- Tomato and avocado salad: a good summer choice.
Which vegetables pair well with crab?
Mild vegetables that do not overwhelm the crab are the best match. Popular choices include asparagus, green beans, broccoli, Brussels sprouts, zucchini and corn, roasted or steamed with lemon, garlic or butter. Steamed artichokes are another popular pairing, and raw vegetables like carrots and celery work well for dipping.
Sauces and condiments
- Melted butter with lemon and garlic: the standard dip for crab legs. Because butter solidifies as it cools, serve it warm, and use a creamy sauce for cold crab.
- Cocktail sauce: ketchup and horseradish, sometimes with lemon and hot sauce. A mayonnaise-based version is used for the shellfish starter in our Irish prawn recipes.
- Tartar sauce: mayonnaise with pickles or capers and lemon.
- Rémoulade: a mayonnaise-based sauce, often more seasoned than tartar.
- Lemon wedges: squeezed over crab and useful for freshening fingers.
- Hot sauce or vinegar: for guests who like heat.
Desserts
After a messy meal, keep dessert light and easy to hold. Ideas include watermelon, fresh berries, key lime pie, or a classic regional sweet. Smith Island cake, a many-layered cake, is Maryland’s official state dessert.
How many crabs per person?
There is no single answer, because it depends on the type and size of crab, how hungry the guests are, and how many sides you serve. Whole steamed blue crabs are fairly small and a lot of work for the meat, so many hosts plan for several per person at a dedicated feast, and fewer if there are many sides. For crab legs, planning on roughly one pound per person is a common rule of thumb, though people vary. When in doubt, ask your seafood supplier for guidance and buy a little extra.
Planning the table
- Cover the table: heavy brown paper makes cleanup easy.
- Provide tools: mallets, picks, bowls for shells, and plenty of napkins or wet wipes.
- Drinks: iced tea, lemonade or cold beer are common.
- Make ahead: coleslaw, potato salad, pickled cucumbers and deviled eggs can be prepared in advance, leaving only the crab and corn to cook on the day.
- Handle crab safely: keep live or raw crab cold until cooking, and refrigerate leftovers promptly.
If you have leftover crab, it can be turned into crab cakes, crab soup or salads the next day.
Frequently asked questions
What goes well with crab meat for dinner? Corn, potatoes, salads, vegetables, bread and a good dipping sauce are the usual choices.
What side dishes go well with seafood in general? Many of the same sides work: light vegetables, citrusy salads, simple starches and crusty bread.