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Ingredients30 m servings 646 cals
Original recipe yields 4 servings (3.5 pounds)
- Preheat grill for medium heat.
- Lay 4 sheets of aluminum foil on a work surface; place 1 crab leg on each sheet. Squeeze 1 lemon quarter on each crab leg; place squeezed lemon quarter next to each crab leg. Cut 1/4 cup butter into small cubes; dot crab legs. Sprinkle parsley and chopped garlic on each crab leg. Season each crab leg with sea salt and freshly ground black pepper.
- Cover each crab leg with remaining sheets of aluminum foil; roll top and bottom edges together to create sealed packets.
- Cook packets on preheated grill until crab legs are bright pink on the outside and the meat is opaque, about 20 minutes.
- Melt remaining butter in a small saucepan over low heat; serve with crab.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 646 calories; 43 g fat; 4.9 g carbohydrates; 60.2 g protein; 353 mg cholesterol; 1595 mg sodium. Full nutrition
ReviewsRead all reviews 2
This is the first time I have ever fixed crab on the grill before and I liked this method. The one thing I will say is that the stuff you buy in the supermarkets has already been cooked and then...