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Grilled barbecue crab legs. based in a sticky, sweet, and spicy garlic cayenne butter.
I love making crab legs on the grill. It’s a lot less clean up and you don’t have to find a pot big enough for everything. These crab clusters are basted in cajun garlic butter and grilled to perfection. The grill lends that smokey flavor to the shell. That deepens the sweetness and amplifies the heat. Check out my tips and tricks below for the best cajun barbecue crab legs. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST CAJUN BARBECUE CRAB LEGS
season: a lot of times we can be afraid to season seafood. we don’t want to risk overwhelming the sweetness of the crab. but keep in mind were not directly seasoning the meat. the seasoning on your hands transfers to the flesh when cracking resulting in perfectly flavorful crab.
prep: this dish goes fast. the crab doesn’t need much time on the heat. so have everything from the butter seasoning to the plates to remove the crab ready to go.
watch the shell: since the crab is inside the shell it can be hard to determine if it’s cooked completely. crab starts out a pale red. once it’s cooked it becomes a vibrant hard red. once you see the shell start to change colors it’s ready to pull from the grill.
grilling: make sure your briquettes are properly smoldering. they need to be white for the best results. since you’ll be actively basting over the grill you don’t want any flare-ups.
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