Recipe courtesy of
Susan Vu
for
Food Network Kitchen
Recipe courtesy of
Susan Vu
for
Food Network Kitchen
Watch how to make this recipe.
Grilled King Crab Legs with Caesar Butter
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1148
- Total Fat
- 86 g
- Saturated Fat
- 35 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 86 g
- Cholesterol
- 317 mg
- Sodium
- 4548 mg
King crab legs are one of the easiest seafood options to make at home because most king crab comes pre-cooked and only needs to be heated up. Grilling adds a slight char to the shells and warms the meat gently, keeping it juicy and tender. While they are delicious and decadent on their own, we douse them in a zesty herb-flecked butter that mimics the flavors of Caesar dressing (minus the Parmesan) to make them even more indulgent.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1148
- Total Fat
- 86 g
- Saturated Fat
- 35 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 86 g
- Cholesterol
- 317 mg
- Sodium
- 4548 mg
Ingredients
Directions
- Prepare a grill for medium-high heat.
- Break and separate the crab legs at the joints, leaving any knuckle pieces and claws whole. For the thicker upper leg pieces, use sharp kitchen shears to make 2 long parallel cuts in the shell on one side of each leg along the length of the leg, 1/4 to 1/2 inch apart. Discard the resulting strip of shell between the 2 cuts to expose a bit of the meat. For the thinner lower leg pieces with the tips still attached, use the kitchen shears to cut a slit through the shell on one side; there will not be a clear opening, but the butter will still penetrate the meat better with the cut in the shell. Use a meat mallet to lightly crack the claws. Transfer the crab pieces to a large plate or bowl.
- Add the butter, olive oil, capers, garlic, anchovies, lemon zest and several grinds of black pepper to a medium saucepan or heat-proof metal bowl.
- Put the saucepan on the grill and heat, stirring occasionally, until the butter is completely melted, about 5 minutes. Remove from the grill, stir in the chives and parsley and set the butter aside on a kitchen towel close to the grill.
- Add half of the crab to the Caesar butter and toss until well coated. Place the crab cut-side up onto the grill in a single layer, then repeat with the remaining crab. Cook, mopping or brushing with more butter several times, until the shells are charred in spots and the meat is hot throughout, about 10 minutes, Do not the flip the crab pieces while they are on grill; instead move the pieces as needed if the shells are getting too charred before the meat is warmed through.
- Transfer the crab to a large platter, brush with a little more butter and serve immediately with the lemon wedges and remaining butter on the side for dipping.
