The Ultimate Guide to Grilling Juicy, Flavorful King Crab Legs

Grilling succulent, tender king crab legs may seem intimidating, but it’s easier than you think with the right techniques. When done properly, the sweet meat soaks up the smoky flavor, turning this luxurious seafood into a mouthwatering dish. This comprehensive guide will teach you everything you need to know to grill perfect king crab legs at home.

Choosing High-Quality King Crab Legs

The two main options for buying king crab legs are fresh or frozen. Fresh legs have superior taste but a short shelf life. Frozen pre-cooked legs are more convenient while still delivering great flavor. Look for legs labeled as Alaskan Red King Crab for premium quality. Check that the shells are intact with no cracks. For the best results, opt for legs between 1-2 pounds each. Smaller legs overcook easily while larger ones are harder to maneuver.

When handling raw or thawed king crab legs, use extreme care as the spiky leg segments can pierce skin. Wear gloves and long sleeves when preparing them.

Proper Thawing and Preparation

If using frozen legs, thaw them completely before grilling. The safest method is overnight thawing in the fridge which takes 12-24 hours. For faster thawing, submerge the legs in cold water for 30-45 minutes, changing the water every 15 minutes.

Once thawed, rinse the legs under cold water and pat dry with paper towels. Using kitchen shears, you can cut along the hard shell to expose the meat for infusing flavors. However, leaving legs uncut allows better moisture retention.

Lightly brush the legs with melted butter or olive oil to prevent sticking on the grill. Season simply with salt pepper, garlic powder or get creative with Cajun spices lemon-herb marinades or bold dry rubs.

Grilling Methods for Perfect Results

Direct Grilling

This traditional grilling method adds delicious smoky notes to the crab. Preheat your grill to medium-high, 375-400°F. Place legs directly on the hot grill grates in a single layer. Grill for 5-7 minutes per side, turning occasionally until shells redden. Avoid overcrowding which steams instead of sears.

Foil Wrapped Grilling

For extra moisture and flavor infusion, wrap legs in a foil packet with seasonings. Lay a large foil sheet and add legs, melted butter, minced garlic and a squeeze of lemon. Wrap tightly and grill 8-10 minutes per side. The steam tenderizes the meat while trapping aromatics.

Cast Iron Skillet Grilling

Preheating a cast iron skillet on the grill is ideal for cooking pre-cut king crab pieces. Melt butter, garlic and lemon in the hot skillet then sauté chopped legs for 3-5 minutes until heated through. This method adds richness from the butter basting.

Grilling Tips for Juicy, Tender Meat

• Check doneness with a meat thermometer, removing legs at 145°F. They can overcook quickly on high heat.

• Resist the urge to move legs too frequently which can tear the delicate meat. Gently turn only once or twice.

• Add a pat of flavored butter on top of each leg after grilling. Compound butters infuse even more flavor.

• Let legs rest for 2-3 minutes before cracking open. This allows juices to redistribute through the meat.

• Serve grilled legs with lemon wedges, dipping sauces and savory sides like grilled corn, potatoes or roasted asparagus.

Common Grilling Mistakes to Avoid

Grilling king crab legs may look straightforward but there are some rookie mistakes that can ruin your efforts. Here are some key pitfalls to avoid:

• Underthawing legs leads to uneven cooking so always thaw overnight in the fridge.

• Overcrowding legs causes steaming instead of caramelization. Leave space between each leg.

• Grilling over direct high heat dries out the delicate meat. Use medium heat for the best texture.

• Basting with sugary sauces can cause burning. Opt for lemon juice, herbs or garlic instead.

• Turning legs too often leads to fragmentation. Gently flip only once or twice mid-way through cooking.

• Allowing legs to touch the grate without oil causes sticking and tearing. Be sure to brush with oil pre-grilling.

Get Creative with Sauces and Rubs

While king crab shines with simple seasoning, you can also kick up the flavor with zesty sauces and spice rubs. Here are some tasty options:

Lemony Brown Butter: Whisk together melted butter, lemon zest, lemon juice, minced garlic and chopped parsley.

Cajun Dry Rub: A blend of paprika, garlic powder, cayenne, dried oregano and black pepper adds heat.

Chili-Lime Sauce: Mix salsa, lime juice, chopped cilantro and a pinch of sugar for a zesty dipper.

** Bacon and Scallion Compound Butter:** Finely chop crisp cooked bacon and scallions into softened butter for a smoky butter.

Mango Habanero Glaze: Puree mango, habanero peppers, apple cider vinegar, brown sugar and allspice then brush on grilled legs.

Citrus Teriyaki Marinade: Combine soy sauce, orange juice, sesame oil, grated ginger and minced garlic to marinate legs before grilling.

So fire up your grill, prep those crab legs and get ready for an incredible seafood experience. Just follow these tips and you’ll be serving restaurant-quality grilled king crab legs that your guests will rave about. The sweet delicate meat takes well to the charred smoky flavors. Grilling king crab legs is easy, impressive and oh so delicious when done properly.