Seafood is a staple in most beach towns, and it’s no different in coastal Alabama. An Alabama Gulf Coast favorite (besides succulent Royal Reds and tasty mullet) is crab.
There are a couple of species of crab that are native to the Gulf of Mexico, like blue crab and stone crab. You can find both in restaurants and markets along the Gulf Coast.
And though not native to the mighty Gulf, you can also find snow crab and king crab at a number of coastal Alabama eateries.
Some diners love crab legs, while others prefer crab claws. Some are well-versed in the difference between these two seafood favorites, while others are less familiar. If you’re part of the latter group, no worries—we’ve got you covered.
Read on for a look at the key differences between crab legs and crab claws and put this newfound knowledge to use on your next dining experience on the Alabama Gulf Coast!
Crab Legs
Crab legs are loved by many for several reasons. For one, they’re the easier to crack open of the two. Breaking open crab can be a tedious task for many who don’t dine on the delicacy often, so crab legs are often a top choice for diners wanting an easy, delicious meal and experience.
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Crab leg meat is lean and light—often white, depending on the type of crab—and the taste is a bit sweeter than the meat of a crab claw. Like the color, the range of sweetness can vary from one type of crab to another.
Regardless of which kind you feast on, dipped in butter with a side of coleslaw and a tropical drink nearby, you can’t go wrong.
Crab Claws
Though crab claws differ in texture, color, and taste, they are no less loved than their leg counterparts. Crab claws are especially ideal for diners who prefer a more savory flavor, as they are darker than leg meat—a more pinkish-brown color—and contain more fat and oil.
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You might need a little extra help cracking one of these open, but no worries—all seafood restaurants on the Alabama coast include a special tool with your meal to break open these tougher shells.
A popular way to enjoy crab claws on the Alabama Gulf Coast is in true Southern style: fried. Not only do fried crab claws offer a crisp, golden-battered taste and texture, they’re also super easy to eat—no cracking required! Simply eat the meat right off the claw.
Hand-Picked Crab Dishes at Coastal Alabama Eateries and Markets
No matter which part of the crab you like the best, don’t go home without at least trying a bite at one of our local restaurants or markets. Here are some of our top picks for crab legs, claws, and crab-based dishes.
Dishes to try at local restaurants
Dive into a platter of fried-to-perfection crab claws at Lucy Buffet’s Lulu’s in Gulf Shores and The Crab Trap in Perdido Key. For sauteed claws, you’ll be hard-pressed to find better than those at The Tin Top Restaurant & Oyster Bar.
Crack open a buttery cluster of crab legs at Angry Crab Shack or Bubba’s Seafood House, both in Orange Beach.
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Crab Fritters at Foodcraft
Craving a crab dish instead? Indulge in some freshly made crab dip at Wolf Bay Restaurant in Foley or Orange Beach. For extra coastal flair, go for the Crab and Artichoke Dip at Luna’s Eat & Drink. Savor hearty spoonfuls of the Original Oyster House’s Homemade Seafood Gumbo. Bite into crispy Crab Fritters at Foodcraft.
Fresh selections at local markets
If you’d like to prepare your own crabmeat while on vacation, you can pop into one of the seafood markets in Foley, Gulf Shores, or Orange Beach.
Foley Fish Company—Baldwin County's longest-operating fresh seafood market, established in 1921—carries a fabulous selection of fresh fish and shrimp caught & delivered daily.
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Gulf Shores markets to check out include: Gulf Shores Seafood & Meat Market, S & S Seafood Market, Fresh Market Seafood Bait & Tackle, and Blalock Seafood & Specialty Market.
In Orange Beach, shop the fresh options at Lartigue's Original Fresh Seafood Market and Blalock’s second location.
When picking your meat, make sure to inspect it carefully. The color should be bright red, and the pieces with the most meat—anything marked “jumbo,” “lump,” or “back fin”—will be heavier.
Selections marked with words like “flake” and “special” indicate smaller pieces of crabmeat.
If you’re not interested in cracking your own legs or claws, that’s fine, too! Many stores and seafood markets sell pre-shelled meat for you to take home and enjoy. Add it to a recipe, heat it up, and serve it with warm butter, or enjoy it cold as a crab cocktail with cocktail sauce.
Now that you’re a crabmeat expert, come on down to the Alabama Gulf Coast and enjoy the area’s bountiful crab and seafood selection.
Check out our YouTube channel to get the dish on top picks for coastal Alabama cuisine.