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

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Author Mike

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

  • Note: If your legs are too long to fit in the Big Easy basket, just take a sharp knife and split them.
  • Fire up your Big Easy.
  • Squeeze a little lemon juice into some olive oil and brush the legs and claws.
  • Place legs and claws in the Big Easy basket along with the remaining lemons (halved first).
  • 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.
  • Serve hot with the roasted lemons and clarified butter for dipping.

Drunken Steamed Crab Legs

Anita’s squeamish about crab legs. When large snow crab legs went on sale here I had to sneak out and get a few pounds of them and hide them in the freezer. I waited to make them for lunch while she was at work. These drunken steamed crab legs 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. You have to take your time. Crack them in the right place and have a little patience. You’ll be rewarded with one of the best flavors ever. I made drawn butter for dipping, which of course takes these drunken steamed crab legs to the next level, and I added a few grilled lemon slices.

Also try my grilled Old Bay crab legs.

Drunken Steamed Crab Legs

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3
Author Mike

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

  • Place a large stockpot with a steamer insert onto your stovetop.
  • Add the beer, 6 lemon halves and the garlic and bring to a boil.
  • Add the legs to the steamer and cover and steam for 5 minutes or until the crab legs are done.
  • Serve with drawn butter and remaining lemon halves.

For the drawn butter

  • Place the butter in a small saucepan and bring to a boil over medium-high heat.
  • Boil for 1 minute.
  • Remove from heat and let the butter settle. Do no stir.
  • Skim off the milk solids from the top.
  • Remove drawn butter (taking care to not also get the watery liquid that settles below it) to small ramekins or bowls for serving.