Grilled Snow Crab Legs with Garlic Butter Dipping Sauce
For the Snow Crab Legs
- 3 pounds snow crab legs, thawed if frozen
For the Garlic Butter Dipping Sauce
- 2 sticks unsalted butter
- 3 garlic cloves, minced
- 3 tablespoons lemon juice
- 2 tablespoons Old Bay seasoning
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon lemon zest
- dash of cayenne hot sauce
Snow crab, also known as queen crab and closely related to the king crab, get their name from the snow-white color of their meat. If you can’t find them at the grocery store, check specialty seafood shops or online markets.
Preheat your grill to 400°F.
Melt the butter in a medium-size saucepan. Then whisk in garlic, lemon juice, Old Bay Seasoning, parsley, tarragon, thyme, lemon zest and cayenne hot sauce. Pour half of the garlic butter into 4 dipping cups. Leave the other half in the pan.
Using meat shears , cut a slit along the inside of each crab leg to allow the butter to pass through the shell to the flesh. Brush crab legs with the garlic butter mixture in the saucepan.
Place the crab legs on hot grill grates. Cook until the flesh becomes firm and looks pearly or opaque, about 6 to 8 minutes per side.
Hot TipBrush crab legs with garlic butter 3 to 4 times over the course of the 6 to 8 minutes.
When the crab legs are fully cooked, remove from the grill.
Serve with Grilled Hasselback Potatoes and garlic butter dipping sauce.
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