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#Grilled blue crab how to#
#Grilled blue crab crack#

And if you want to skip the butter altogether, fresh lemon squeezed over the crab is perfect. You can also add some garlic and make garlic butter. I melt a stick of butter on the stove over low heat while the crab legs are grilling and then squeeze fresh lemon juice into the butter. My family likes to eat crab legs with melted butter, but it’s totally optional. They are expensive to buy, but cheaper than ordering out so I rather just make them myself. Some other serving suggestions are this Summer Tomato Salad, Lemon-Parsley Potato Foil Packets, or Macaroni Salad with Tomatoes. Grilled crab meat goes great with just about any side.

While wearing a glove, use a sharp paring knife to cut slits along the side to pull out the meat easily.Ĭooking crab legs on the grill is a fun way to get dinner on the table in the summer.

Cover and cook for about seven minutes on each side until heated through.

Spritz the legs with olive oil spray and place on a grill heated to medium-high.

Grilling crab legs is as easy as 1, 2, 3!

You can also defrost overnight in the refrigerator, just be careful they don’t leak.

#Grilled blue crab how to#

How To ThawĪ quick way to thaw crab legs is to fill your sink with cold water and let them sit in the water for about 20 to 30 minutes.

Close the grill and continue cooking for three to five minutes. This helps to prevent the crabs from sticking to the grill. It’s best to thaw your legs before grilling so they heat up evenly on the inside. Brush with a little olive oil unless your marinade already includes it. Most Alaskan king crab legs come frozen and pre-cooked, so really all you’re doing is thawing and reheating them. Dungeness crabs have the smallest legs of the three and are known for their very sweet meat. Snow crabs are similar to king crabs but have thinner legs. King crabs are probably the most popular type of crab as they are generally the largest and therefore, have the most meat. Golden King, Dungeness crab legs and snow crab legs are two other good options. Once the shells are bright red all over, the crab is probably ready. They don’t take long, five to 10 minutes per side, depending on the heat of the fire and the size of the crab. I grilled red king crab legs recently for my family as a treat because they love them! But you can grill any type of crab leg. You can grill blue crabs over hardwood, charcoal, or even on a gas grill with a small foil packet of wood chips for a little smoke.

#Grilled blue crab crack#

Then crack them open and enjoy! Some of my other favorite ways to eat crab are Baked Crab Cakes, Crab Cauliflower Fried “Rice” and Tomato, Corn, Crab and Avocado Salad.

Just thaw the legs and heat them on the grill. Grilling Crab Legs is so easy – it’s my favorite method to cook them! There’s no looking for a big pot or making a mess in the kitchen. Grilled Crab Legs is such a treat in the summer, this foolproof recipe is so easy and works with king crab legs, Dungeness crab legs and snow crab legs! Grilled Crab Legs Refrigerate until ready to serve.This post may contain affiliate links. Mix all ingredients together in a small bowl.

Basting them with the remaining olive oil, cook the crabs for 4-5 minutes on each side depending on the size. Set the crabs on the grill and close the lid. Brush each crab with olive oil, season with salt and pepper and a dash of lemon juice.

Serve with a red Cocktail Sauce and/or a flavored aioli. Preheat your grill to medium-high with the lid down to keep in the heat.

Place the pan in the oven for about 5 minutes, or to heat through. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart.

Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides.

Refrigerate the cakes for at least 30 minutes.

Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together). Sprinkle the bread crumbs over the crab mixture and continue to mix. Pour mixture over the crabmeat and with your hands gently mix together. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Be gentle, as the lumps of crab are delicate and will fall apart.

Pick over the crabmeat to remove any shells.