Crab legs are tender with a mild sweetness and are always a welcome treat. As with many foods, they can easily be cooked over a grill. Grilling food over fire is an ancient method that predates modern history. Grilling became popular in the United States after World War II and peaked in the 1950s as a suburban backyard activity. Grills impart a light smoky flavor and are a common way to prepare food during the summer. The convenience of gas grills makes grilling accessible year round
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 sheets aluminum foil
- 3½ lbs alaskan king crab legs
- 1 lemon, quartered
- ½ cup butter, divided, or more to taste
- ½ cup chopped parsley
- 5 cloves garlic, chopped
- Sea salt, to taste
- Freshly ground black pepper, to taste
Directions
- Preheat grill to medium heat.
- Lay 4 sheets aluminum foil on work surface and place 1 crab leg on each sheet.
- Squeeze 1 lemon quarter on each crab leg.
- Cut ¼ cup butter into small cubes and place onto crab legs.
- Sprinkle parsley and chopped garlic on each crab leg.
- Season legs with sea salt and fresh ground pepper.
- Cover each crab leg with remaining sheets of aluminum foil and roll top and bottom edges together to create sealed packets.
- Cook packets on grill until crab legs are bright pink on the outside and meat is opaque, about 20 minutes.
- Melt remaining butter in small pan over low heat.
- Serve cooked crab legs with melted butter.
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