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. Also try my garlic lobster tails and snow crab legs also cooked up perfectly on the Big Easy.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Old Bay Crab Legs on the Char-Broil Big Easy
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.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 servings
- 2 pounds steamed King crab legs defrosted
- 2 tablespoons unsalted butter
- Old Bay seasoning
For the clarified butter
- 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.
For the clarified butter
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.
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 for basting the legs as they cook is also great as a dipping sauce. 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.
Also try my drunken steamed crab legs and my Old Bay peel’n eat shrimp!
Grilled Old Bay Crab Legs
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
- 3 pounds crab legs
- 1 cup unsalted butter
- 2 cloves minced garlic
- 1 lemon juiced
- 1 tablespoon Old Bay Seasoning
- 1 lemon quartered
Fire up your grill for indirect cooking at 350 F.
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.
Melt the butter.
Add the garlic.
Stir in the lemon juice and cook for 5 minutes.
Pour mixture over the crab legs.
Sprinkle with the Old Bay and toss to coat.
Transfer to the grill and cook for 20-30 minutes or until the crab is done, basting occasionally.
Grill the lemon quarters while you are cooking the crab legs and then transfer to the pan with the crab.
Remove crab legs to a platter and transfer any remaining drippings to a bowl for dipping.
A few weeks ago I made a beer-can chicken recipe that used a 50/50 combination of Cajun seasoning and Old Bay seasoning. I instantly fell in love with the combination. A little heat, a little sweet, cloves, allspice, paprika… just about all you could imagine. I knew right then and there that I wanted to use the same mix on chicken wings. And so my Cajun Bay chicken wings were born. And oh how good they were. I served them dry, not sauced. Just that great combination of Cajun and Old Bay seasonings, with a little Ranch dressing on the side for dipping. The flavor combination was fantastic, and one you will see here again soon.
Once the wings are cooked, you can dust them with more of the Cajun and Old Bay mix if you want even more pronounced flavors. I skipped it since Anita isn’t quite the fan of Old Bay as I am. She doesn’t like cloves or allspice so much. That’s one nice thing about this mix. You still get those flavors, but they are toned down a bit because of the addition of the Cajun seasoning.
I’m a big fan of Cajun-flavored or Cajun-inspired wings. Try my Cravin’ Cajun and Cajun honey lime wings, and my Cajun wings with dipping sauce.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook
that is full of my favorite wing recipes. Also check out my always-growing list of my favorite store-bought wing sauces
Cajun Bay Chicken Wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4 -8 servings
For the wings
- 3-4 pounds chicken wings flats and drumettes separated, tips discarded
- 1 1/2 tablespoons Cajun seasoning see note
- 1 1/2 tablespoons Old Bay seasoning see note
- 2 tablespoons vegetable oil
- Note: If you want to add more seasoning to the wings after they are cooked make another batch using 1/2 tablespoon each of the Cajun and Old Bay seasonings. Sprinkle the cooked wings with the mix just before serving.