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.
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. The 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.
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. You 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.
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. You 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!
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.
I 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.