All-You-Can-Eat Crab Legs in Kansas City
Kansas City might be known for its barbecue, but the city also offers impressive seafood options, particularly for crab leg enthusiasts. This guide covers the best spots for all-you-can-eat crab legs in the Kansas City metropolitan area.
For seafood lovers in Kansas City, few dining experiences are as satisfying as indulging in all-you-can-eat crab legs. From local seafood spots to upscale restaurants, Kansas City offers a variety of options where you can enjoy endless servings of succulent, buttery crab legs.
Top Restaurants Offering All-You-Can-Eat Crab Legs
Harrah’s North Kansas City
- Fresh Buffet features crab leg nights
- Premium snow crab legs
- Multiple serving stations
- Additional seafood options
- Weekend specials
Casino KC
- Regular seafood buffet nights
- Fresh crab legs
- Complementary dishes
- Various dipping sauces
- Weekend seafood specials
China Buffet
Located in Independence:
- Daily seafood options
- Snow crab legs
- Asian fusion dishes
- Multiple cooking styles
- Extensive buffet selection
Best Days to Visit
Weekday Specials
- Monday: Limited offerings
- Tuesday: Some early-week specials
- Wednesday: Mid-week promotions
- Thursday: Pre-weekend specials
- Friday: Full seafood selections
Weekend Offerings
- Saturday lunch and dinner
- Sunday brunch options
- Holiday special events
- Extended hours
- Premium selections
What to Expect
Types of Crab Legs
- Snow Crab Legs
- Most common variety
- Sweet, delicate flavor
- Easy to crack and eat
- Served hot or chilled
- King Crab Legs
- Premium offering
- Rich, robust flavor
- Larger segments
- Special event feature
Accompaniments
- Drawn butter
- Lemon wedges
- Cocktail sauce
- Garlic butter
- Seafood seasoning
- Corn on the cob
- Potatoes
Tips for Best Experience
Dining Strategy
- Make reservations when possible
- Arrive early for fresh selections
- Pace yourself
- Start with smaller portions
- Mix with other dishes
- Check serving times
Tools Provided
- Crab crackers
- Seafood picks
- Butter warmers
- Wet napkins
- Bibs
- Shell disposal bowls
Price Ranges
Weekday Prices
- Lunch: $30-40 per person
- Dinner: $40-50 per person
- Early bird specials
- Senior discounts
- Military discounts
Weekend Prices
- Lunch: $35-45 per person
- Dinner: $45-60 per person
- Holiday premium pricing
- Special event rates
- Group discounts
Additional Seafood Options
Common Offerings
- Shrimp preparations
- Mussels
- Clams
- Fish selections
- Seafood soups
- Sushi (select locations)
Side Dishes
- Fresh salad bar
- Soups
- Pasta stations
- Dessert selections
- Hot vegetables
- Potato dishes
Best Seasons for Crab
Peak Seasons
- Winter months for snow crab
- Early spring selections
- Holiday specials
- Summer promotions
- Special events
Quality Indicators
- Bright red color
- Fresh smell
- Firm meat
- Hot serving temperature
- Regular replenishment
- Clean crack lines
Special Considerations
Dietary Notes
- Shellfish allergies
- Sodium content
- Butter alternatives
- Gluten-free options
- Cooking methods
- Cross-contamination prevention
Group Dining
- Party packages
- Private rooms
- Special rates
- Advance booking
- Custom menus
- Service charges
Best Times to Visit
Peak Hours
- Friday dinner: 6-8 PM
- Saturday dinner: 5-9 PM
- Sunday brunch: 11 AM-2 PM
- Holiday rushes
- Special events
FAQs
Do I need reservations for all-you-can-eat crab legs?
While not always required, reservations are recommended for weekend dining and special events.
How long can I stay at the buffet?
Most restaurants allow 2-hour dining periods for all-you-can-eat specials.
Are the crab legs served hot or cold?
Most locations serve them hot, though some offer both hot and cold options.
What’s included in the all-you-can-eat price?
Typically includes crab legs, accompaniments, other buffet items, and non-alcoholic beverages.
Are there time restrictions for crab leg service?
Some locations only serve crab legs during specific hours or days – always call ahead to confirm.
Can I take leftover crab legs home?
Generally, take-out is not permitted with all-you-can-eat specials.
