Grilled Alaskan King Crab

Killer Alaskan King Crab
This recipe is for brand affiliate Grillgrates

Grilled Alaskan king crab is a killer dish to impress your friends. Grilling crab gives it a spectacular flavor, with the hint of smoke while the delicate seafood steams in the shell.

Serve this crab alongside the melted herb butter for a simple presentation. If you like, offer your guests other sauces, like aioli, mayonnaise, or your favorite dipping sauce. You can also serve the crab legs with grilled carrots, squash, asparagus, or pineapple.

Eating crab can be a messy business, so be sure to lay down some newspaper on the table and offer plenty of napkins alongside your crab crackers.

Grilled Alaskan King Crab Recipe

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This recipe is for brand affiliate Grillgrates.
Killer Alaskan King Crab
Grilled Alaskan king crab is a killer dish to impress your friends. Grilling crab gives it a spectacular flavor, with the hint of smoke while the delicate seafood steams in the shell.
Preparation 5 minutes
Cook 20 minutes
Ready in 25 minutes
Servings 4 Servings
CourseMain Dish
DifficultySeasoned
MethodGrill

Ingredients

Grilled Crab

  • 16 Alaskan king crab legs (4 per person)

Dipping Sauce

  • 8 tablespoons melted butter
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons finely chopped parsley

Equipment

Directions

Grilled Crab

  • Preheat a grill to medium-low heat
  • Grill the crab legs for 8 to 10 minutes if fresh or 12 to 15 minutes if frozen, with the lid closed. Turn after 5 minutes. The crab is done when you see a trace of sizzling natural juices on the grill.

Dipping Sauce

  • Whisk the ingredients together and divide among small dipping bowls.

Nutritional Information

Sodium: 4019mgCalcium: 429mgVitamin C: 32mgVitamin A: 1526IUSugar: 1gFiber: 1gPotassium: 3232mgCholesterol: 595mgCalories: 983kcalTrans Fat: 1gMonounsaturated Fat: 7gPolyunsaturated Fat: 4gSaturated Fat: 16gFat: 32gProtein: 158gCarbohydrates: 7gIron: 3mg

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Michael Dellaporta

About Michael Dellaporta

Michael Deallaporta grew up in his mother’s restaurants. Like all good chefs, he started as dishwasher. He attended The New England Culinary Institute after high school, and then landed in Vail, CO. He worked his way up from line cook to executive chef and then went on to own and run his own catering business.

Learn more about Michael Dellaporta
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