Crab Scampi on a Blackstone Griddle

Dungeness Crab Scampi Recipe

I love crab, and turning fresh Dungeness legs into a garlic-butter-and-wine scampi was an obvious next move. Using a Blackstone griddle makes the process fast and simple: you get intense sear and even heat, and the large flat surface lets you steam and baste the crab in the same pan for deeper flavor.

Recipe Shopping List

1. Fresh or pre-cooked crab legs
   Dungeness is used here, but other sweet crab varieties will work (see notes below).
2. Salted butter
   Salted butter gives the best, balanced flavor for this scampi.
3. Garlic
   Freshly minced for the best aroma and taste.
4. Dry white wine
   A dry Sauvignon Blanc or similar—nothing too sweet—adds acidity and depth.
5. Seasonings
   Kosher salt and Old Bay (or your favorite seafood seasoning).

How to Make This Recipe

Because crab is often cooked soon after harvesting, preparing it at home focuses on heating and coating with sauce rather than long cooking. This method steams the crab briefly while continuously basting it with garlic butter and wine so the meat stays tender and infused with flavor.

If you start with frozen crab legs, thaw them fully and steam for 5 minutes before placing on the griddle. If they are already thawed or pre-cooked, you can place them directly on the griddle.

1. Preheat your Blackstone griddle to medium heat.
2. Arrange crab legs on the griddle and season with kosher salt and Old Bay (or preferred seafood seasoning). Add the minced garlic and toss so the garlic distributes around the shells.
3. Drizzle the crab generously with melted salted butter.
4. Pour the cup of dry white wine over the crab. Cover briefly to trap steam and cook for 2–3 minutes, allowing the sauce to penetrate the shells.
5. Uncover and use a spatula or bench scraper to spoon the remaining garlic-wine-butter sauce over the crab repeatedly until well coated and aromatic.
6. Remove from heat and serve immediately while hot.

Can You Use Other Kinds of Crab?

Yes. This scampi preparation suits several crab varieties commonly found in the U.S.: King crab, Snow crab, Dungeness, and Blue crab all work well. Stone crab claws are an exception—thicker shells limit how much sauce can reach the meat.

For larger King crab legs, consider splitting them lengthwise before cooking so the sauce can reach the meat more effectively. In this recipe and the accompanying photos, we used Dungeness crab legs.

Serve This With

This crab scampi pairs beautifully with sides that can soak up the sauce. Recommended accompaniments include:

• Creamy asparagus pasta — a simple, saucy pasta tossed with asparagus complements the rich butter-wine sauce.
• Grilled cheddar bay biscuits — hearty biscuits are perfect for dipping and mopping up every last bit of garlic butter.
• Simple Caesar salad — a crisp, tangy salad adds freshness and balances the richness of the crab.
• Chocolate mocha mousse for dessert — a decadent finish if you want to round out the meal.