So here I thought these monstrous King Crab Legs were going to be difficult to cook on the Big Green Egg, much to my surprise they were so easy!!! Mr. Squeeze will show you how to cook king crab legs with ease!
If you haven’t tried King Crab Legs on the BGE, you are truly missing out. Smoked Crab Legs takes this delicacy to a higher level.
I started with about 10lbs of frozen King Crab Legs from Albertsons. If you have never struck up a conversation with your local grocery store “meat man” you really should stop and say hello. When purchasing meat, they are a wealth of knowledge and information, and believe it or not, they will actually go in the back and cut you a pristine piece of meat, whether it be a delicious crown roast or Prime fully trimmed.
My “meat man” was more than happy to bring me out this brand new box of Crab Legs and even did a little trimming and clean up for me. He was so happy to share his experience of cooking and his favorite techniques to enhance the flavor. Since the crab legs were fully cooked prior to freezing, all I really needed to do was reheat them in a smoky environment.
King Crab Legs Big Green Egg
Equipment
- ConvEGGtor
- Aluminum Grilling Pan (throw away)
Ingredients
- 10 lbs King Crab Legs (Albertsons)
- 1 lb Butter
- 2 tbsp Old Bay Seasoning
- 1 lemon for squeezing on the legs and butter sauce
- 1 tbsp Dried Parsley
- 1 handful Cherry smoked BGE wood chips
For Serving:
- Drawn Butter
- Lemon Slices
Instructions
King Crab Legs Cooking on BGE
- Preheat grill: Prepare Charcoal Smoker for indirect cooking at 250⁰. Add 1 chunk of seasoned cherry wood for smoke. Place the ConvEGGtor (legs facing up), then the grates. I placed my King Crab Legs in a disposable tin grill pan.
- Ideal Heat: I let my BGE do all the work, keep a consistent temperature of 250. Place the legs in the disposable tin pan. Close the lid of the Big Green Egg and slow steam for approximately 30 mins. Baste the King Crab Legs every 10 mins or so with butter mixture.
- Remove the crab legs from the BGE after 30 minutes of smoking. Legs should be steaming hot at this point and so juicy and not rubbery.
- Serve immediately with drawn butter and lemon wedges.
Buttery Sauce
- Slowly melt butter on the stovetop. Add your Old Bay Seasoning and a fresh squeeze of lemon to the butter. Feel free to skim the fat layer off the top of the butter. Give each leg a gentle brushing of the butter mixture.
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @beckyrickett on Instagram and hashtag it #feedingmrsqueeze. Be sure and check out some of our other backyard favorites by clicking here!