I can eat a scary amount of crab legs. Fortunately, I don’t have to tell you just how much a ‘scary amount’ is, but when the crab legs are as great as these Old Bay crab legs cooked on my Char-Broil Big Easy, I cannot control myself. From the moment they go into cooker the aroma hits you and your stomach will start growling. In just minutes you too can be enjoying nice big ole meaty crab legs covered in Old Bay seasoning. For dipping, I made a bit of clarified butter, which is also something I cannot control myself around. This was a bonus meal for sure!
You can make Old Bay snow crab legs too, if you wish, but you’ll probably want to cut back on the heating time. It doesn’t take long to re-heat the already-steamed thawed crab legs.
- 2 pounds steamed King crab legs, defrosted
- 2 tablespoons unsalted butter
- Old Bay seasoning
- 1/2 pound unsalted butter
- Fire up your Big Easy.
- Break the crab legs at the joints if necessary so that they fit into the Big Easy basket.
- Take a pair of kitchen scissors and make a cut along the full length of the bottoms of the legs.
- Melt 1/4 cup of the butter in a small saucepan and add Old Bay to taste. Stir. Brush butter mixture over the legs. Don't be afraid to separate the cuts you made a bit to get some of the butter inside.
- Place legs into the Big Easy basket and lower into the cooker.
- Heat for 6-8 minutes. Heat less if using snow crab or smaller legs, more for bigger legs. Remember the legs are already cooked, you're just re-heating them.
- Place the butter in a small saucepan over medium heat.
- Once the butter has melted reduce the heat to the lowest setting possible and then increase to maintain a very slight boil. Heat for 45 minutes.
- Scoop out the top clear portion of melted butter and run thru a fine sieve. Discard the solids that remain at the bottom of the pan.
- Serve hot.