King Crab Legs

This is almost "too easy" to call this a recipe…. West Seattle Thriftway had King Crab legs on sale for $9.99 a pound (previously frozen).   Simply heat up the Big Green Egg to 220-250 degrees; brush the legs with olive oil and put on the grill for 15 minutes turning occasionally.   Voila–smokey sweet crab–you won't believe how delicious this is.   Warm butter to dip the crab is optional.  

The next time we make this–I'll add a photo.

Update May 2, 2009…I don't break my promises….

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3 Comments

  1. I LOVE crab legs on the BGE! I can’t believe the difference it makes to cook them over a fire compared to traditional steaming them. The texture has NO slimy-ness and you can’t beat the flavor. Normally, I only eat the meat from the legs but when I first did them on the Egg, I found out how great the meat from the cluster part tastes! Did you put a rub like Old Bay seasoning on?

  2. Actually I did not use any seasoning… my husband thought it didn’t even need butter! I’m more of a dungie fan than King… but this could change my mind. :)

  3. No rub…just olive oil and it was fantastic…you don’t even need butter for dipping.

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