📝 About This Recipe
Indulge in the ultimate seafood luxury with these meaty Alaskan King Crab legs, kissed by the open flame to enhance their natural sweetness with a hint of char. Basted in a decadent, citrus-infused garlic butter, the succulent meat stays incredibly tender while absorbing a deep, smoky aroma. This recipe transforms a premium ingredient into a backyard masterpiece, perfect for celebratory dinners or an elevated summer cookout.
🥗 Ingredients
The Shellfish
- 3-4 pounds Alaskan King Crab Legs (thawed completely if frozen)
- 2 tablespoons Extra Virgin Olive Oil (for brushing the shells)
Smoked Garlic-Lemon Butter
- 1 cup Unsalted Butter (high-quality European style preferred)
- 4 cloves Garlic (finely minced)
- 1 Lemon (zested and juiced)
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon Smoked Paprika (for color and depth)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 teaspoon Kosher Salt (adjust to taste)
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
For Garnish
- 1 whole Lemon Wedges (cut into 4-6 wedges)
- 1 tablespoon Chives (finely snipped)
👨🍳 Instructions
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1
If your crab legs are frozen, ensure they are completely thawed by placing them in the refrigerator for 24 hours prior to cooking. Pat them dry with paper towels.
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2
Preheat your grill to medium-high heat (approximately 375°F to 400°F). Ensure the grates are clean and lightly oiled to prevent sticking.
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3
Using heavy-duty kitchen shears, carefully split the top side of each crab leg shell lengthwise. This allows the butter to penetrate the meat and makes them easier to eat later.
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4
In a small saucepan over low heat, melt the butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
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5
Whisk in the lemon zest, lemon juice, Old Bay seasoning, smoked paprika, and red pepper flakes into the butter. Remove from heat and stir in the fresh parsley.
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6
Lightly brush the exterior of the crab shells with olive oil. This helps prevent the shells from charring too quickly and adds a nice sheen.
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7
Place the crab legs onto the hot grill grates. If your grill has a 'hot spot,' place the thickest parts of the legs over that area.
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8
Close the grill lid and cook for 5 minutes. This creates an oven-like environment that steams the meat inside the shell.
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9
Open the lid and generously brush the split openings of the crab legs with the prepared garlic-lemon butter.
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10
Flip the legs carefully using tongs and grill for another 3-5 minutes. You are looking for the shells to turn a bright, vibrant red with slight charred marks.
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11
During the last minute of cooking, place the lemon wedges flesh-side down on the grill until they are lightly caramelized.
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12
Remove the crab legs from the grill and place them on a large serving platter. Pour any remaining garlic butter over the meat through the split shells.
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13
Garnish with snipped chives and serve immediately while steaming hot with the charred lemon wedges.
💡 Chef's Tips
Don't overcook! Since most King Crab is pre-cooked before freezing, you are simply reheating it and adding flavor; 10 minutes is usually plenty. Use a basting brush with silicone bristles to ensure the butter gets deep into the shell crevices. If you want more smoke flavor, add a handful of soaked wood chips (like alder or cherry) to your grill's smoker box. Always keep a pair of crackers or extra shears on the table, as even split shells can be stubborn. If the legs are too long for your grill, you can separate them at the joints using a knife or shears before cooking.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a buttery Chardonnay to complement the rich sauce. Serve alongside grilled corn on the cob brushed with the same garlic butter. A light, citrusy arugula salad provides a peppery contrast to the sweet crab meat. Provide small individual ramekins of the warm garlic butter for extra dipping. Roasted fingerling potatoes make an excellent starch to soak up any stray butter on the plate.