*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I would give this recipe 10 stars if I could. The Hubster went nuts over this recipe. He thinks everything should be grilled or smoked and this recipe proved that crablegs on the grill ROCK! I will never steam them again. When I read a 1/2 cup of minced garlic, I jumped up and down with glee...any recipe calling for a 1/2 cup of garlic, we are gonna make it for sure! The only thing I would add to this recipe is two ingredients and 1 step. PRECRACK the crablegs so the marinade can get in easier. (I actually broke the big joints and slid a scissors down the back without tearing the meat). Then I added LEMON JUICE and OLD BAY to the marinade...I can't help it, it's the way I'm made. This recipe would have been a 5 anyway, but my additions created mouth-magic! Thanks a ton, Dreamthief! PS...THE GRILL IS GONNA FLAME UP BIGTIME! Be careful, have a lid ready, and enough water to knock the flame back, you dont want to burn them! If you use King Crablegs, remember they are larger and will take longer on the grill. I cooked my snowcrab legs for 4 minutes on each side after knocking the flame back; they were heated thru. MAKE SURE THEY ARE COMPLETELY DEFROSTED!
I did these in the oven instead of on the grill and the flavor was fantastic! I cannot wait to fire up the grill to try them that way, too. I put them on a sheet pan in the oven at 350 for 4 minutes on each side, then under the broiler on high for 5 minutes. We ate them as soon as they came out--they didn't even make it to a plate! :)
Wow! This definitely is one of the "World's Greatest Crab Recipes"! If you love crab then you really have to give this recipe a try. I added some beer for good measure - there's no shortage of it in this house and when it comes to grilling just about everything tastes better with beer! I pre-cracked the crab legs and let the thawed legs marinate in this for about an hour before grilling. These don't take long so do watch carefully. Just baste away on the grill and before you know it your taste buds will be in heaven! All this needed was some drawn butter and of course a cold beer for my husband and a nice glass of wine for me - YUM! Thanks Dreamthief for an awesome recipe!
Somebody better warn the crabs!! Bar none this is absolutely THE BEST crab recipe I've ever had. I grew up on the Cheasapeake Bay so that's saying something. So easy you have time to bow to the applause. Thanks for a great recipe.
I feel like I MUST have done something wrong. I cut the crab in half boiled it applied the buttery batter but it didn't seem like much of the butter flavor was absorbed in the crab. Not sure what I did wrong as I followed the rest of the recipe to the letter. It smelled like it was going to be more flavorful.
This recipe was better than any buffet or fine service I've ever had. Not only was there almost zero prep time using the grill meant clean up was a breeze. The taste was outstanding and I didn't even really need butter on the side. A bit messy on the hands but in a wonderful finger licking way. The crab snapped with perfection.
This recipe deserves much more than 5 stars! It is out of this world delicious and so easy. It was nice to make crab without steaming up the kitchen. The easy cleanup is a major bonus as well. If you like crab legs you must try this!
My husband could eat all 4 lbs by himself and still want more! I only made one change and added some Old Bay Seasoning. Due to storms I ended up doing these in the oven and they were excellent! 350 4 minutes on each side brushing with the mixture each time. Then 5 minutes on HIGH broil and added the Old Bay. YUMMY!!!! They were so good!
Deliciousness! Did add 1/2 cup beer and a pinch white pepper. You could really taste the crab as the sauce complimented but did not overpower. We had lots more crab than 4 lbs so the extra liquid from the beer helped without having to double the butter and oil.
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