You cannot teach a crab to walk straight.
I’m such a spicy food fan and my latest grilled King Crab Legs dinner was so darn good that I may have to make them again. I love to season and marinate them for a few hours in a food sealer bag and oven roast or grill them, but it is all about the butter, spice and heated dipping sauce for me…side dishes are a waste of time when I eat crab legs, if you must serve something else a twice baked potato or a favorite salad, slaw or grilled corn would be good.
- Take a big knife and whack several cracks in the crab legs and pry open a little so that the marinade can reach the crab meat, drizzle with a good amount of olive oil, sprinkle the crab with sriracha powder, smoked paprika, red pepper flakes, ancho and chipotle chili powders. Peel and scatter several smashed cloves of garlic over the crab, squeeze juice of half a lemon over (toss lemon halves into marinade), slather the marinade all over, place crab in zip bags or a big food sealer bag add more olive oil, seal bag and allow to marinate at least 4 hours in food sealer bag or 8 hours in zip bag.
- Reserve the marinade for butter sauce. Preheat oven to 400º or heat grill to high, grill crab for 5+ minutes, turning often until totally heated through or oven roast for 5 minutes.
- In small pot or microwave bowl heat together 1/2 stick butter salted or unsalted, squeeze in the half roasted lemon and reserved marinade adding a little more olive oil if you like, serve in small dipping bowls…for more crab legs add more butter and gently season with marinade spices to taste.
- Don’t wear anything that you love when cracking, dipping and eating crab legs, have wet hand towels for each guest and seafood bibs!