Jerked Crab Legs

Spicy, buttery, and packed with bold Caribbean flavor, these easy jerked crab legs are the perfect way to shake up your seafood night. Ready in minutes and made with pre-steamed crab, this recipe brings the heat without the hassle.

There’s no way you can visit Tobago and not eat curry crab, it’s basically a local law. But when blue crabs are hard to find (or just too pricey), we pivot and make magic happen with what we’ve got.

These jerked crab legs are spicy, buttery, and come together in minutes. Whether it’s girls’ night or a solo unwind-with-wine kind of Friday, this dish is the perfect messy, flavorful reward.

Why you’ll love it

This is the kind of dish that makes you forget the stress of the day the second that jerk aroma hits the pan. It’s spicy, buttery, and messy in the best way. You don’t need hours in the kitchen or fancy seafood tools, just a few bold ingredients, some steamed crab legs, and a serious appetite. Whether you’re sharing with friends or claiming it all for yourself, this one delivers pure Caribbean comfort with a kick.

How to make jerked crab legs

Ingredients

• Snow crab legs (steamed) – Save yourself the headache and grab them already steamed. It makes this a quick, after-work kind of meal.
• Jerk seasoning – I use Grace Mild, but pick your favorite—just be mindful of salt and spice levels.
• Olive oil – Helps turn the jerk seasoning into a rich paste that coats the crab perfectly.
• Grated ginger – Adds a little kick and brightness to cut through the richness.
• Butter – For that glossy, buttery finish that makes everything taste better.
• Green onions – Tossed in at the end for freshness and that pop of color.

Instructions

1. Make the jerk paste – In a small bowl, combine the jerk seasoning, grated ginger, and olive oil. Mix until it forms a thick, spreadable paste.
2. Heat things up – Warm a wok or large skillet over medium-high heat. Add the butter and let it melt.
3. Add the crab – Toss in the steamed crab legs and stir to coat them in the melted butter. Let them heat through for a minute or two.
4. Bring the fire – Add the jerk paste to the pan and toss everything together. Stir well so that the crab legs get fully coated in that spicy goodness. Let it cook for about 5 minutes, stirring occasionally.
5. Finish with flavor – Sprinkle in the chopped green onions, give everything one last toss, and remove from the heat.
6. Serve hot – Get your napkins ready—this dish is finger-lickin’ and full of heat. Best enjoyed immediately with a cold drink and no distractions.

Tips and customizations

• Watch the salt. Some jerk seasonings are saltier than others—if yours is on the strong side, scale it back or mellow it with a little extra butter.
• Dial up the heat. Want more fire? Add sliced scotch bonnet or a splash of your favorite hot sauce to the paste.
• Go traditional. Blue crab is the OG choice if you can find it fresh but just be ready for more cracking and less meat per bite.
• Add a touch of sweet. A drizzle of honey in the jerk paste gives it a nice spicy-sweet balance.
• Lime is your friend. A little squeeze over the top before serving brightens everything up.

Storage and reheating

These crab legs are best eaten fresh while the butter and jerk flavors are still bold and punchy. But if you somehow have leftovers, store them in an airtight container in the fridge for up to 2 days. To reheat, place in a covered pan over low heat with a splash of water or butter; just enough to gently warm them through without drying out.

What to serve it with

• Garlic bread – A crispy, garlicky option for soaking up the heat.
• Simple green salad – Helps cool things down and balance the spice.
• Grilled vegetables – Light and smoky to match the vibe.
• White wine or fruity rum punch – Because a dish this bold needs a proper sip on the side.

Looking for more seafood inspiration? Try my curry crab, steamed conch, or check out more saltfish recipes.

Frequently Asked Questions

Recipe