📝 About This Recipe
Indulge in the ultimate seafood luxury with these succulent King Crab legs, char-grilled to perfection to unlock a smoky depth that steaming simply cannot match. Each meaty segment is basted in a rich, velvety garlic and herb butter, enhancing the natural sweetness of the Alaskan wilderness. This dish turns any backyard gathering into a five-star coastal feast, offering a tactile and incredibly rewarding dining experience.
🥗 Ingredients
Main Ingredients
- 4 pounds King Crab Legs (thawed completely if frozen)
- 2 tablespoons Olive Oil (for brushing the shells)
- 1 teaspoon Sea Salt (flaky variety preferred)
Garlic-Herb Basting Butter
- 1 cup Unsalted Butter (high-quality European style)
- 4 cloves Garlic (finely minced)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Fresh Chives (minced)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Old Bay Seasoning
- 1/4 teaspoon Smoked Paprika (for a hint of color and depth)
For Garnish and Serving
- 2 Lemons (cut into wedges)
- 1 sprig Fresh Dill (for aromatics)
👨🍳 Instructions
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1
If your crab legs are frozen, ensure they are completely thawed by placing them in the refrigerator overnight or running them under cool water for 20 minutes.
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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 heat and butter to penetrate the meat while making it easier for guests to open later.
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4
In a small saucepan over low heat, melt the butter. Once melted, add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
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5
Whisk in the fresh parsley, chives, lemon juice, Old Bay seasoning, and smoked paprika into the butter. Remove from heat and set aside half of the mixture for dipping later.
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6
Lightly brush the exterior of the crab shells with olive oil and sprinkle with sea salt. This prevents the shells from charring too aggressively.
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7
Place the crab legs on the grill grates. If your grill has a cooler zone, place the thicker 'knuckle' ends toward the hotter part of the fire.
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8
Close the grill lid and cook for about 5 minutes. This creates an oven-like environment to steam the meat inside the shell.
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9
Open the lid and generously brush the exposed crab meat (through the slits you cut) with the garlic-herb butter.
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10
Flip the crab legs carefully using tongs and grill for another 3-5 minutes. The shells should turn a bright, vibrant red with slight charred spots.
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11
Check for doneness: the meat should be opaque, pearly white, and steaming hot throughout. Do not overcook, as crab meat can become rubbery.
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12
Remove the crab legs from the grill and arrange them on a large warmed platter.
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13
Drizzle any remaining basting butter over the legs and serve immediately with the reserved dipping butter and fresh lemon wedges.
💡 Chef's Tips
Always thaw crab legs fully before grilling to ensure even cooking and prevent the meat from sticking to the shell. Use kitchen shears to 'score' the legs before grilling; this acts as a chimney for steam and a channel for butter. King crab is usually sold pre-cooked and flash-frozen, so you are essentially reheating and searing; keep the time short to maintain juiciness. If using charcoal, add a few lemon slices directly onto the coals for an incredible citrus-scented smoke. Provide plenty of napkins and wet wipes, as this is a deliciously messy hands-on meal.
🍽️ Serving Suggestions
Pair with a crisp, chilled Chardonnay or a dry Sauvignon Blanc to cut through the rich butter. Serve alongside grilled corn on the cob rubbed with lime and chili powder. A light cucumber and red onion salad provides a refreshing crunch that balances the savory crab. Roasted fingerling potatoes tossed in the same garlic-herb butter make for a hearty accompaniment. For a true surf-and-turf, serve with a small grilled filet mignon.