Grilled Chile-Lime King Crab Legs with Garlic Butter

How to Make Grilled Chile-Lime King Crab Legs with Garlic Butter

1. 1

   Step 1: Prep the crab legs

   If frozen, fully thaw king crab legs in the refrigerator or under cold running water and pat dry. Using kitchen shears, cut along the top of thicker shells to expose the meat and split larger segments so seasoning and heat reach the meat more easily.

   For this step

   • 2 lbKing crab legs (split or thawed if frozen)
   
2. 2

   Step 2: Make the chile-lime oil

   In a small bowl combine the olive oil, zest of 1 lime, juice of 1 lime (reserve additional lime halves for serving), chili powder, smoked paprika, and kosher salt. Whisk until emulsified and taste for seasoning, adjusting salt or lime juice as needed.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 2 wholeLimes (zest of 1 lime + juice of 1–2 limes)
   • 1 tspChili powder
   • 1 tspSmoked paprika
   • 1 tspKosher salt
   
3. 3

   Step 3: Heat and oil the grill

   Preheat a gas or charcoal grill to medium-high (about 400°F/200°C) and oil the grates to prevent sticking. For added smoky character, arrange coals or add a small foil packet of soaked wood chips if using charcoal or a smoker box.
4. 4

   Step 4: Grill the crab legs with the chile-lime rub

   Brush the exposed crab meat generously with the chile-lime oil and place legs shell-side down on the grill. Grill 3–4 minutes per side until heated through and slightly charred, brushing once more with the oil during cooking; avoid overcooking to keep the meat tender.
   
5. 5

   Step 5: Make the warm garlic cilantro butter

   While the crab grills, melt the unsalted butter in a small saucepan over low heat, then stir in the minced garlic and chopped cilantro and warm just until fragrant, about 1 minute — do not brown the garlic. Remove from heat and add a squeeze of reserved lime juice to brighten the butter.

   For this step

   • 4 tbspUnsalted butter
   • 3 clovesGarlic, finely minced
   • 2 tbspFresh cilantro, chopped (for garlic butter and garnish)
   
6. 6

   Step 6: Finish and serve

   Transfer grilled crab legs to a platter and brush generously with the garlic cilantro butter; serve with extra lime wedges for squeezing. Offer small forks or picks and bowls for dipping, and sprinkle extra chopped cilantro if desired.
   

1. If frozen, fully thaw king crab legs in the refrigerator or under cold running water and pat dry. Using kitchen shears, cut along the top of thicker shells to expose the meat and split larger segments so seasoning and heat reach the meat more easily.
2. In a small bowl combine the olive oil, zest of 1 lime, juice of 1 lime (reserve additional lime halves for serving), chili powder, smoked paprika, and kosher salt. Whisk until emulsified and taste for seasoning, adjusting salt or lime juice as needed.
3. Preheat a gas or charcoal grill to medium-high (about 400°F/200°C) and oil the grates to prevent sticking. For added smoky character, arrange coals or add a small foil packet of soaked wood chips if using charcoal or a smoker box.
4. Brush the exposed crab meat generously with the chile-lime oil and place legs shell-side down on the grill. Grill 3–4 minutes per side until heated through and slightly charred, brushing once more with the oil during cooking; avoid overcooking to keep the meat tender.
5. While the crab grills, melt the unsalted butter in a small saucepan over low heat, then stir in the minced garlic and chopped cilantro and warm just until fragrant, about 1 minute — do not brown the garlic. Remove from heat and add a squeeze of reserved lime juice to brighten the butter.
6. Transfer grilled crab legs to a platter and brush generously with the garlic cilantro butter; serve with extra lime wedges for squeezing. Offer small forks or picks and bowls for dipping, and sprinkle extra chopped cilantro if desired.