This recipe delivers tender, smoky, and flavorful grilled crab legs. Perfect for a summer barbecue or a special occasion. You can use snow crab, king crab, or Dungeness crab legs.
Ingredients:
- Crab Legs:
- 2-3 pounds crab legs (thawed if frozen)
- Butter & Flavor:
- 1/2 cup (1 stick) unsalted butter, melted
- 2-3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Old Bay seasoning (or your favorite seafood seasoning)
- 1/2 teaspoon paprika (optional, for color)
- Pinch of red pepper flakes (optional, for heat)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
- Optional for Smoke:
- Wood chips (hickory, apple, or oak) soaked in water for 30 minutes (for charcoal grills)
Instructions:
- Prepare the Crab Legs:
- If using frozen crab legs, ensure they are fully thawed. Pat them dry with paper towels.
- If desired, you can use kitchen shears to partially split the crab legs lengthwise for easier access to the meat and to allow the flavors to penetrate.
- Prepare the Butter Mixture:
- In a small saucepan or microwave-safe bowl, melt the butter.
- Add the minced garlic, lemon juice, Old Bay seasoning, paprika (if using), and red pepper flakes (if using) to the melted butter. Stir well to combine.
- Prepare the Grill:
- Charcoal Grill: Preheat your grill to medium heat (350-400°F or 175-200°C). If using wood chips for smoke, drain the soaked chips and place them in a smoker box or a foil pouch with holes poked in it. Place the smoker box/pouch on the hot coals.
- Gas Grill: Preheat your grill to medium heat.
- Grill the Crab Legs:
- Brush the crab legs generously with the butter mixture.
- Place the crab legs on the grill, shell-side down.
- Grill for 5-7 minutes, turning once or twice, and brushing with more butter mixture as needed. The crab legs are done when they are heated through and the meat is opaque.
- Be careful to not overcook the crab, as it will become rubbery.
- Serve:
- Remove the crab legs from the grill and transfer them to a serving platter.
- Drizzle any remaining butter mixture over the crab legs.
- Garnish with chopped fresh parsley and serve immediately with lemon wedges for squeezing.
- Provide seafood crackers and small forks for easy eating.
Tips and Variations:
- Indirect Heat: For more even cooking, especially with larger king crab legs, you can use indirect heat. Place the crab legs on a cooler part of the grill, away from direct flames.
- Herb Variations: Experiment with other herbs like dill, thyme, or chives in the butter mixture.
- Spicy Butter: Add a dash of hot sauce or cayenne pepper to the butter mixture for a spicier kick.
- Wine Addition: A splash of white wine, like Chardonnay or Pinot Grigio, can be added to the butter mixture for extra flavor.
- Foil Pouch: If you don’t want the crab directly on the grill grates, you can place them in a foil pouch with the butter mixture. This will steam them and keep them very tender.
- Basting: Baste the crab legs frequently with the butter mixture while grilling to keep them moist and flavorful.
Enjoy your delicious grilled crab legs!