King crab legs are a delicious and impressive seafood choice loved by many. Their sweet briny flavor pairs nicely with a bit of smoke from the grill. However king crab legs do require some special handling when cooking to get them just right. Undercook them and they’ll be gummy and unappetizing. Overcook them and the meat dries out. So how long should you grill king crab legs to achieve crab meat that is tender, moist, and full of flavor?
Factors That Affect Grill Time
Several factors impact just how long it takes to grill king crab legs
-
Thickness of the legs – Thicker legs will take longer to cook through than thinner legs.
-
Frozen vs thawed – Frozen crab legs require more grill time than thawed ones. Thawing first allows for more even cooking.
-
Direct vs indirect heat – Cooking over direct high heat cooks faster than indirect, lower heat.
-
Cut vs uncut – Cutting through the shell exposes more surface area, reducing cook time.
-
Grill temperature – Higher heat grills faster than lower temperature.
-
Use of a pan or packet – Enclosing the legs in foil or a pan traps heat and moisture, speeding cooking.
Taking these factors into account will help you determine the best grill time for your particular batch of king crab legs.
Recommended Grill Times
Here are some general guidelines for how long to grill king crab legs:
- Thawed, uncut legs over direct high heat: 8-12 minutes
- Thawed, cut legs over direct high heat: 6-10 minutes
- Frozen, uncut legs over indirect medium heat: 16-20 minutes
- Frozen, cut legs over indirect medium heat: 12-16 minutes
- Thawed legs in a foil packet over direct medium heat: 15-18 minutes
No matter which method you use, turn the legs halfway through grilling. This ensures even exposure to the heat source.
Judging Doneness
Appearance and texture are the best ways to tell when king crab legs are cooked to tender perfection:
- The shells turn bright red-orange when done. Watch for this color change.
- The meat becomes opaque and milky white when fully cooked.
- Press the thickest part of the leg with tongs or a spatula. When cooked through, the meat feels firm yet yields slightly.
- Try lifting a section of shell. It should pull away easily when the crab is finished grilling.
Use these visual and textural cues, along with the recommended grill times, to determine when your king crab legs are ready.
Step-by-Step Grilling Instructions
Follow these simple steps for flawlessly grilled king crab legs every time:
-
Thaw Frozen Legs – Always thaw frozen king crab legs before grilling. Place them in the refrigerator for 18-24 hours. The slow thaw helps maintain quality.
-
Prepare the Legs – Rinse thawed legs under cool water and pat dry. Using kitchen shears, cut lengthwise through the bottom shell. This exposes more meat for faster, more even cooking.
-
Brush With Oil or Butter – Coat both sides of each leg with olive oil, melted butter, or a combination. This keeps the meat moist and prevents sticking.
-
Season As Desired – Sprinkle with salt, pepper, garlic powder, lemon pepper, or other favorite seasonings.
-
Preheat the Grill – For direct high heat, preheat to 400-450°F. For indirect medium heat, preheat to 325-350°F. Arrange coals or burners for center direct or outer indirect as needed.
-
Grill The Legs – Place legs directly over fire or to the sides, meaty-side down first. Grill approximately 8-10 minutes per side, turning halfway. Watch for shell color change.
-
Check for Doneness – After total recommended time, check doneness. Look for opaque, milky meat and shells pulling away easily. Grill 1-2 minutes more if needed.
-
Serve and Enjoy! – Transfer grilled king crab legs to a platter. Add lemon wedges, melted butter, or dipping sauce. Now dig into the sweet, smoky seafood!
So for tender, juicy king crab legs off the grill, allow 8-12 minutes over direct high heat, or 15-20 minutes indirect, depending on whether they are thawed and cut. Checking appearance and texture will confirm when they’re perfectly done. Use these grilling times and techniques for king crab legs cooked to succulent perfection.
Grilling King Crab Legs In Foil Packets
Cooking king crab legs in foil packets on the grill is a foolproof method. The sealed environment traps heat and moisture, steaming the crab gently inside its own juices. Here are some tips for grilling king crab legs in foil:
-
Use heavy-duty aluminum foil to make packets. Two large legs fit per packet.
-
Always start with thawed legs. Frozen will take too long to cook through.
-
Add seasonings before sealing the foil. Try garlic powder, lemon pepper, parsley, grated lemon zest, or Old Bay seasoning.
-
For each packet, place legs atop a pat of butter or drizzle of olive oil to prevent sticking.
-
Cut slits in the bottom shell before sealing to expose more meat.
-
Grill foil packets over direct medium heat with lid closed.
-
Cook approximately 15-20 minutes, turning packets halfway through.
-
Check for doneness by opening a packet and inspecting the crab legs.
-
Be careful when opening the foil as hot steam will release.
Grilling king crab legs in sealed foil lets you infuse lots of flavor. The moist environment gives you tender meat with minimal effort.
Tips for Perfectly Grilled King Crab Legs
-
Always grill thawed king crab legs. Frozen takes too long, drying out the meat.
-
Cut lengthwise through the bottom shell before grilling for more even cooking.
-
Grill over direct high heat for 8-12 minutes per side for cut, thawed legs.
-
Use indirect medium heat for frozen legs, cooking about 16-20 minutes total.
-
Enclose in foil packets over direct medium heat to steam and add flavor.
-
Check for doneness by looking for opaque meat, red shells, and flexibility when pressed.
Mastering these simple tricks ensures you serve succulent, sweet king crab legs off the grill every time. Now that you know exactly how long to grill them, enjoy this impressive appetizer or entree. Just add melted butter, lemon, or dipping sauce for seafood perfection.
Getting Started with Grilled King Crab Legs
Grilling king crab legs is a simple yet impressive way to enjoy premium seafood. By following a few easy steps, you can master cooking tender, flavorful crab legs on the grill:
Choose High-Quality King Crab Legs
The best grilled king crab starts with the freshest legs you can find. Look for legs labeled as Alaskan King Crab for premium flavor and texture. Pick legs that are heavy for their size with bright shell color. Avoid any with cracks or other damage. Purchase thawed or frozen.
Thaw Properly If Needed
Always thaw frozen king crab legs before grilling. Place frozen legs in the refrigerator for 18-24 hours. Quick thawing techniques like cold water baths can decrease quality.
Prep The Legs For Grilling
Once thawed, rinse the legs under cool water and pat completely dry. Using sturdy kitchen shears, carefully cut lengthwise through the bottom shell. This exposes more meat for faster, more even cooking.
Brush On Oil Or Butter
Lightly coat all sides of the legs with olive oil, melted butter, or a blend. This prevents sticking to the grill and keeps the meat moist.
Add Seasoning
Sprinkle with old bay, lemon pepper, garlic powder or other favorite spices. Rub seasonings into slits in the shell.
Grill Properly
Place legs over direct medium-high heat. Grill approximately 8-12 minutes per side depending on thickness, turning halfway. Move to indirect heat if flaming occurs.
Check For Doneness
Look for opaque, milky white meat, red shells, and meat that separates easily from shells. Adjust time if needed.
Serve Immediately
Transfer grilled legs to a platter and dig in! Have melted butter, lemon wedges, and dipping sauces ready to enhance the sweet, smoky crab flavor.
With proper thawing, preparation, seasoning, and grilling, you can enjoy restaurant-quality king crab legs cooked to tender perfection in your own backyard. Get ready for an amazing seafood experience with these simple tips for grilling king crab legs.
Frequently Asked Questions About Grilling King Crab Legs
Grilling king crab legs may seem intimidating, but it’s easier than you think with the right techniques. Here are answers to some common questions about cooking these luxurious crustacean legs on the grill:
How do I know when king crab legs are done grilling?
Check for opaque, milky white meat, bright reddish-orange shells, and meat that pulls away from the shells easily. Press the thickest part with tongs to test for firmness with slight give.
Should I thaw frozen king crab legs before grilling?
Yes, always thaw frozen legs in the fridge overnight before grilling. Thawed legs cook much more evenly. Grilling frozen legs runs the risk of overcooking the exterior before the middle thaws.
What temperature should I grill king crab legs at?
Preheat your grill to medium-high, around 375°F to 400°F. This prevents overcooking while still adding nice char flavor. Grill legs over direct heat for best results.
How long does it take to grill thawed king crab legs?
8 to 12 minutes per side for thawed, uncut legs. Cut legs may take 6 to 10 minutes per side since more meat is exposed. Check frequently to prevent overcooking.
Can I use a gas grill for king crab legs?
Yes, a gas grill works perfectly! Simply preheat to 375°F to 400°F and follow the same grilling steps you would for a charcoal grill.
Should I cut the shells before grilling?
Cutting the shell exposes more meat, resulting in faster, more even cooking. Use strong kitchen shears to cut along the bottom length of the shells prior to grilling.
What are the best seasonings for grilled legs?
Melted butter, lemon pepper, Old Bay seasoning, garlic powder, paprika, and fresh herbs all pair deliciously with king crab legs off the grill.
With the right preparations and techniques, grilling tender, flavorful king crab legs is easy. In just 15 to 20 minutes, you can enjoy an incredible gourmet seafood feast.
How to Pick the Best King Crab Legs for Grilling
Selecting premium king crab legs is key to an exceptional grilled seafood experience. Follow these expert tips for choosing the best crab legs for the grill:
-
Go for frozen or thawed, not live – Live crab requires completely different cooking methods. Frozen and thawed king crab legs are ideal for grilling.
-
Check the source – Look for king crab legs sustainably wild-caught in Alaska to ensure premium flavor and texture. Avoid imported crab of questionable origin.
-
Select large, heavy legs – Bigger, meatier legs hold up better on the grill. Make sure shells appear intact, not cracked or damaged.
-
Look for bright color – Opt for legs with a vibrant reddish-orange shell color rather than dull or brownish shells, a sign of lower quality.
-
Evaluate leg flexibility – High-quality frozen legs will be slightly flexible when thawed. Brittle, rigid legs indicate dried out meat.
-
Buy from a reputable seller – Purchase king crab legs from a trusted, reliable source like a local fish market or online seafood purveyor.
-
Inspect before grilling – Once thawed, check that legs have a mild sea breeze aroma. Discard any with a fishy or ammonia odor.
Taking the time to start with premium king crab legs means you’ll end up with tender, succulent, richly-flavored meat hot off the grill. Select legs carefully and you’ll be rewarded with seafood that’s worth the splurge.
Top Tips for Grilling Succulent King Crab Legs
Grilled king crab hits the spot for a special summertime meal. Follow these pro tips for serving up tender, juicy, flavor-packed legs hot off the grill:
-
Always opt for thawed legs—grilling frozen can lead to underdone centers. Thaw in the fridge overnight.
-
Cut a slit along the bottom shell before grilling. This allows seasoning to better penetrate and speeds up cooking.
-
Quickly rinse legs then pat extremely dry before grilling. Too much moisture causes steaming not searing.
-
Coat legs in a thin layer of oil or butter before seasoning. This prevents sticking to the grill grate.
-
For best flavor, go easy on seasonings. A simple sprinkle of Old Bay, lemon pepper, or sea salt is plenty.
-
Arrange crab legs over direct medium-high heat. Resist the urge to flip frequently during grilling.
-
Cook approximately 8-12 minutes per side depending on thickness. Check for doneness before removing.
-
Watch out for flare-ups from crab fat dripping on coals. Move legs to indirect heat if needed.
-
Serve grilled legs immediately for peak flavor and texture. King crab waits for no one!
Master these expert tips, and you’ll have tender, juicy, richly flavored king crab off the grill in no time. Grilling out just got a whole lot more delicious.
Conclusion
Grilling king crab legs may seem daunting, but it is a straightforward process with the right techniques. Allow 8-12 minutes per side over direct high heat for thawed, uncut legs. Frozen and cut legs will need closer to 15-20 minutes over indirect medium heat. Monitor appearance and texture closely to determine doneness. Add flavor with quality seasonings and serve immediately for tender, succulent king crab hot off the grill. With the guidelines provided, you can master grilling incredible king crab legs at home. Transform an ordinary cookout into a restaurant-worthy gourmet seafood experience by grilling up sweet, smoky, juicy king crab legs.
️ Why This Works
Super Easy – These are precooked, so there are no complicated instructions. There are other crab leg recipes, but nothing beats the flavor from the grill on a special occasion!
Delicious – Holy moly, are these delicious! We made three different types of butter-based dips for the crab legs, but I think they taste perfect without anything too!
Celebratory – These are perfect for a special occasion or holiday!
Crab Legs – I chose King Crab for this meal, but Snow Crab legs work just as good. King crabs have larger and thicker legs and claws, which means there is a lot more meat in there. Snow Crabs have thinner legs, but their shells are much easier to break. It’s a tradeoff. Dungeness Crab legs are a bit shorter and are easier to find in some areas of the country.
Bottom line: It doesn’t really matter what type of crab leg you are using as they will all grill in a similar fashion.
Butter Dips – There are three options here: 1) Plain melted butter, 2) Garlic Butter, and 3) Charred Lemon Butter. All of them are delish! If you want to get real swanky, you can Roast Garlic on the Grill before adding it to your butter. Heck, forget the butter and just use plain lemon squeezed over the hot crabs.
Crab Leg Cracker Tool – There are several different varieties, but make sure you invest in a good quality tool. You will be making this recipe again! You have two choices here: 1) crack the the shells before placing them on the grill, or 2) cracking them after the grill.
Half the fun of crab legs is the work to get to the delicious meat! I will pre-crack them for younger kids or folks who may struggle a bit too much.
Ramekins – I used small ceramic ramekins for the melted butter. These are inexpensive and versatile. You can dip the grilled crab meat in the butter or use a spoon to drizzle it over top.
Grill – We love using our Big Green Egg but every grill works with this recipe. Dust off your gas grill Char Broil, Weber, Coleman, Kenmore grills and let’s make something memorable on your grill.
Step One: Heat the grill to 375°F over direct heat.
Step Two: Clean the legs and spray them with a little bit of spray oil. You don’t need much!
Step Three: Place the legs on the grill (shell-side down) and close the lid, and let them cook for 5-7 minutes. If your legs are pre-cracked, place them shell-side down on the grill, so the exposed meat is facing upwards.
Note: If you are making the Charred Lemon Butter Dip, cut the lemons in half and place them face-down on the grill grate now. They will develop nice sear marks and will be perfect for mixing with the butter at the end of the grill.
Step Four: Turn the legs over and grill the other side for another 5-7 minutes.
Step Five: Remove them from the grill and serve immediately. Drizzle with butter, herb butter or dip it in ramekins and serve with fresh lemon juice wedges.
PRO TIP: The legs should already be a white opaque meat.
Butter Dip Instructions
Plain Butter: Melt a stick of salted butter in a cast iron pan on the grill or simply microwave it. It’s as easy as that!
Note: To make the butter “clarified” skim off the solids that float to the top of the dish as it melts. That leaves a nice ghee that is more attractive for dipping. I’ll be honest, I rarely use clarified butter for this – I just can’t taste the difference on the legs!
Garlic Butter: Chop a garlic clove and add it to the melted butter. Keep the garlic butter on low heat to keep the butter melted and give the garlic time to infuse its fantastic flavor.
Charred Lemon Butter: As noted above, char the lemon halves of the grill. After they have nice sear marks, squeeze to create lemon juice and mix it into the butter for a nice, refreshing flavor.
Don’t over cook the crab legs. These are precooked, so you don’t need to worry about much other than reheating them. If you do heat them too long, they will dry out. Fortunately, these are pretty forgiving!
Pre-Crack or Post-Crack. That is the question. If you are concerned that your guests will have a tough time cracking the shell, you should crack or cut it before placing it on the grill. The benefit of this is that you can take your time and you don’t have to worry about everyone sharing a crab cracker. For me, I figured my family could do it themselves after they were off the grill!
If you grilled too many (which RARELY happens!) pick out the meat and store it in a Ziploc bag. I try to eat it all the next day as a salad topping, but you can freeze it for a short amount of time.
Type of crab options that you can grill successfully:
King Crab: The photos here are for Alaskan King Crab legs. These are the most expensive variety I have found and they are harvested primarily off of Alaska in a highly regulated fishing industry. These have thick shells and can grow extremely large. The meat is sweet and delicate.
Snow Crab: This is the most common crab leg and is long and thin. The shells are easier to crack which is why you’ll see it served more often in restaurants. You may see it also called “Rock Crab”
Dungeness Crab: This crab is harvested from the west coast of the United States and is typically 12-20″ across. You will most likely see this offered whole at seafood counters, but most of the meat is found in the legs. You would steam or grill this whole.
Blue Crab: This variety is found primarily on the east coast in Chesapeake Bay and has a distinctive light and flaky taste and texture. I have had more luck steaming these and letting my guests pick them at a BBQ.
Stone and Jonah Crab Claws: These are true delicacies and you should grab them when you can find them in season. Both are found on the east coast of the United States and are usually only available during the in-season. They are a delicate flavor and work perfectly when paired with a light melted butter.
This is a light dinner with subtle seafood flavors. Pair it with a light vegetable side dish as well.
When serving these for the holidays, serve this with a holiday punch or a bottle of Prosecco. Light beers work great with these as Pale Lager or Pale Ale.
Grilled Carrots are a quick recipe at the flavor’s won’t overpower the crab legs.
Beer Corn is a perennial favorite! There is just something about eating grilled corn with crab legs, right?
Bacon-Wrapped Green Bean Bundles are perfect for a party. They are easy to portion control, and fun to pick up to eat. Who doesn’t just love bacon, anyways?