Hell, yeah. You read right- fire grilled crab legs. These snow crabs are cooked on the grate over a blazing-hot fire, lathered in a spicy garlic butter. Needless to say, we devoured these suckers before they got cold. For reference, its mid-March in Pennsylvania; it’s a little chilly to be grilling seafood. These were well-worth the exception.
It’s all in the sauce.
You can’t go wrong with a classic crab boil with the trusty Old Bay seasoning, beer, and butter. But you can be more right. We drank the beer instead and ran with Old Bay and melted butter, doctoring it up.
As far as the grilling crab legs, it’s pretty straight forward. Grab a sharp knife and slice down the larger sections of legs. Lather on your sauce and grill those bad boys until they are browned.
Let’s do it.
Ingredients:
- 3-4 bundles of crab legs
- 1 stick of butter
- 2 lemons squeezed
- 6 garlic cloves
- 1/2 small onion
- 1 tbsp chicken bouillon
- 1 tbsp brown sugar
- 1 tsp Old Bay seasoning
- 1 tsp Cajun seasoning
- 1 tsp red pepper flakes
- 1 tbsp Worcestershire sauce
Instructions:
- Finely dice garlic and onion, set aside.
- Melt butter in cast iron skillet over the fire.
- Add diced garlic and onion into the melted butter. Cook for a few minutes.
- Mix in all other ingredients (chicken bouillon, brown sugar, Old Bay seasoning, Cajun seasoning, and Worcestershire sauce) until well combined. Remove from heat.
- Using a sharp knife, score your crab legs down the center. This allows for them to cook evenly.
- Place crab legs on grate over the fire.
- Lather generously with the butter sauce.
- Cook until browned (about 7 minutes) and flip, cooking until both sides are browned.
- Optional, but good- dip leg meat in left over sauce.
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