Old Bay Crab Legs on the Char-Broil Big Easy

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.

If you prefer to grill your crab legs, try my grilled Old Bay crab legs.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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Old Bay Crab Legs on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Note: The clarified butter takes longer to make than do the crab legs, so you'll want to start that first. You can also make the clarified butter ahead of time and just warm it for serving.
Ingredients
  • 2 pounds steamed King crab legs, defrosted
  • 2 tablespoons unsalted butter
  • Old Bay seasoning
For the clarified butter
  • 1/2 pound unsalted butter
Instructions
  1. Fire up your Big Easy.
  2. Break the crab legs at the joints if necessary so that they fit into the Big Easy basket.
  3. Take a pair of kitchen scissors and make a cut along the full length of the bottoms of the legs.
  4. 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.
  5. Place legs into the Big Easy basket and lower into the cooker.
  6. 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.
For the clarified butter
  1. Place the butter in a small saucepan over medium heat.
  2. 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.
  3. 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.
  4. Serve hot.

Grilled Old Bay Crab Legs

I don’t make crab legs often, but when I do, I don’t mess around. These grilled Old Bay crab legs were definitely some of the best I’ve ever had. The flavor was just incredible. I hint of smoke from the grill, that great Old Bay flavoring, a little citrus from the lemon, and of course, butter. The liquid used to baste the legs as they cook is used as an incredible dipping sauce that is so packed with flavor you could just drink it right out of the bowl.
Grilled Old Bay Crab LegsThe grilled Old Bay crab legs are cooked over indirect heat, around 350 F. You don’t want to overcook them, so keep an eye on them. I rotated the pan after 10 minutes to make sure the legs got cooked evenly. And don’t forget to baste them. Not only will the legs taste better but the butter sauce will absorb more of that great crab flavor too.

Grilled Old Bay Crab Legs
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 3 pounds crab legs
  • 1 cup unsalted butter
  • 2 cloves minced garlic
  • 1 lemon, juiced
  • 1 tablespoon Old Bay Seasoning
  • 1 lemon, quartered
Instructions
  1. Fire up your grill for indirect cooking at 350 F.
  2. Place crab legs in a disposable aluminum pan. If the legs are too long you may have to cut them at the joints to make them fit.
  3. Melt the butter.
  4. Add the garlic.
  5. Stir in the lemon juice and cook for 5 minutes.
  6. Pour mixture over the crab legs.
  7. Sprinkle with the Old Bay and toss to coat.
  8. Transfer to the grill and cook for 20-30 minutes or until the crab is done, basting occasionally.
  9. Grill the lemon quarters while you are cooking the crab legs and then transfer to the pan with the crab.
  10. Remove crab legs to a platter and transfer any remaining drippings to a bowl for dipping.

 

Snow Crab Legs on the Char-Broil Big Easy

Oh, how I dream back to the day that I cooked Alaskan King Crab legs on my Char-Broil Big Easy. Wow, that was great eatin’. I don’t ever need an excuse to chow down on some crab legs, so as I was wandering through the grocery store the other day and came upon a big ole package of Canadian wild-caught snow crab legs, I grabbed them.

The beauty of cooking crab legs on the Char-Broil Big Easy besides the fact that they taste fantastic is that they cook (well, warm up… they are already cooked) in absolutely no time at all, with no fuss at all. In no time you are devouring crab meat. Oh, and grab a bib if you’re as messy as I am when you eat crab legs.
Snow Crab Legs on the Char-Broil Big EasyYou can fit a few pounds of crab legs into the Big Easy. As long as you don’t cram them in the basket really tightly they’ll cook up just fine. I like to add a few lemon slices for squeezing over the cooked legs, and I make a little clarified butter for dipping.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Snow Crab Legs on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Snow crab legs and claws, cooked (if frozen, thaw overnight in the fridge first)
  • Olive oil
  • Lemons, some juiced, some halved
  • Clarified butter, for serving, if desired
Instructions
  1. Fire up your Big Easy.
  2. Squeeze a little lemon juice into some olive oil and brush the legs and claws.
  3. Place legs and claws in the Big Easy basket along with the remaining lemons (halved first).
  4. Place basket in the Big Easy and cook for 6 minutes. Larger legs or more legs might take longer. I pulled a small leg out after 6 minutes for a quick test and found it to be perfect.
  5. Serve hot with the roasted lemons and clarified butter for dipping.

Crab Legs on the Char-Broil Big Easy

I don’t have to have my arm twisted to make and eat crab legs. Ever. I love them. So whenever wild-caught Alaskan king crab is on sale, I grab some legs and claws. Anita’s not such a big fan of crab (well, she is a fan of the crab meat, it’s the sight of the crab appendages that doesn’t appeal to her), so I saved these crab legs made on the Char-Broil Big Easy for my own mid-week lunch.
Crab Legs on the Char-Broil Big EasyYou can’t find something easier and more delicious. The crab legs from the grocery store were pre-cooked, but frozen, so I let them thaw overnight in the fridge. Cook time on the Big Easy was almost nothing. In no time I was enjoying fabulous roasted crab legs. You can use this same approach with snow crab legs, but expect a much quicker cooking time.

If you buy just claws you can use the Big Easy bunk bed basket and really load up with a good amount of crab in a single cook. Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Crab Legs on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Crab legs and claws, cooked (if frozen, thaw overnight in the fridge first). I used Alaskan King Crab. You can use snow crab too, but you might want to shorten the cooking time.
  • Olive oil
  • Lemons, some juiced, some halved
  • Clarified butter, for serving
Instructions
  1. Note: If your legs are too long to fit in the Big Easy basket, just take a sharp knife and split them.
  2. Fire up your Big Easy.
  3. Squeeze a little lemon juice into some olive oil and brush the legs and claws.
  4. Place legs and claws in the Big Easy basket along with the remaining lemons (halved first).
  5. Place basket in the Big Easy and cook for 6 minutes. Larger legs or more legs might take longer. I pulled a small leg out after 6 minutes for a quick test and found it to be perfect.
  6. Serve hot with the roasted lemons and clarified butter for dipping.

Drunken Steamed Crab Legs

Anita’s squeamish about crab legs, so when large snow crab legs went on sale here I had to sneak out and get a few pounds of them, hide them in the freezer, and wait to make them for lunch while she was at work. They take almost no time at all to make and came out absolutely delicious. I could’ve easily eaten more of them.

Drunken Steamed Crab LegsI don’t find crab legs to be a lot of work to eat. If you take your time, crack them in the right place, and have a little patience, you’re rewarded with one of the best flavors ever. I made drawn butter for dipping, which of course takes crab legs to the next level, and I added a few grilled lemon slices.

Drunken Steamed Crab Legs
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
For the crab legs
  • 3 bottles beer (I used Michelob Ultra)
  • 6 lemons, cut in 1/2
  • 1 head garlic, split in 1/2
  • 3 pounds crab legs, split (thawed if frozen)
  • Drawn butter
For the drawn butter
  • 1/2 pound unsalted butter
Instructions
For the crab legs
  1. Place a large stockpot with a steamer insert onto your stovetop.
  2. Add the beer, 6 lemon halves and the garlic and bring to a boil.
  3. Add the legs to the steamer and cover and steam for 5 minutes or until the crab legs are done.
  4. Serve with drawn butter and remaining lemon halves.
For the drawn butter
  1. Place the butter in a small saucepan and bring to a boil over medium-high heat.
  2. Boil for 1 minute.
  3. Remove from heat and let the butter settle. Do no stir.
  4. Skim off the milk solids from the top.
  5. Remove drawn butter (taking care to not also get the watery liquid that settles below it) to small ramekins or bowls for serving.