Grilled King Crab Legs with Garlic

cowboy_steak-1Since just before Thanksgiving, our local Costco has had a seafood and meat case in the middle of the fresh food section. It looks like those cases in the old-time butcher stores, with offerings behind glass and an apron-clad clerk waiting to take your order. The steaks and roasts in the cases are enormous! You know those Cowboy Cut Rib Eye Steaks that were making the rounds on the cooking shows a while back, but you couldn’t seem to find them at your local grocery store? Yep, they got them! One steak will feed an entire family. And those big steaks come with an equally big price tag.  While the presentation is on a grand scale, you are paying a good deal of money for a handle bone that you cannot eat.  Did I want to buy one? You bet. However; I just could not justify the cost.

On the other hand, their crab legs were another story. These babies easily weighed in at a pound to a pound and a half per leg. The shells added very little to the overall weight, so pound per pound, they were worth the price. One leg per person was all that you needed. And the only way to cook something that large was on the grill, unless you cut the leg down to a size that would fit on a broiler or roasting pan. The legs barely fit onto a full-size dinner plate, and even then they needed to be folded in toward itself.  These were the sweetest, most succulent crab legs I have ever eaten. It was crab diner heaven.

Grilled King Crab Legs with Garlic
4 large sheets aluminum foil
3 1/2 pounds Alaskan king crab legs
1 lemon, quartered
1/2 cup butter, divided, or more to taste
1/2 cup chopped fresh parsley
5 cloves garlic, chopped
1 teaspoon sea salt, or more to taste
1/2 teaspoon freshly ground black pepper, or more to taste

Build a nice bed of coals in the grill and maintain at a medium heat range.

While waiting for the grill, lay sheets of aluminum foil on a work surface, one large sheet per leg.

Place one leg in the center of each of the foil sheets. Using a small paring knife, cut small slits into the shell to allow flavors to seep into the sweet meat of the crab. Squeeze one lemon quarter on each of the legs, then toss the lemon quarter next to the leg.

Cut 1/4 cup of butter into small cubes; dot crab legs with bits of butter.

Sprinkle parsley and chopped garlic on each crab leg. Season each crab leg with sea salt and freshly ground black pepper.

Wrap legs tightly in foil. First draw up the longer sides and bring together above crab leg. Fold and roll down until the foil has reached the leg. Flatten the ends, then fold and roll until the leg is completely sealed.

Place the packets directly on the grill grate and cook until legs are heated through, about 15 to 20 minutes.

While the legs are grilling, melt remaining butter in a small saucepan over low heat. Pour melted butter into small ramekins and serve alongside crab legs. Unwrap legs, crack and enjoy!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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