Grilled Snow Crab Legs (2024)

These Grilled Snow Crab Legs are perfect for a summer barbecue or a special dinner. I love to brush them with a garlic butter sauce to bring out their natural sweetness. Serve them with lemon wedges and a side of your favorite dipping sauce for a seafood feast that’s sure to impress.

What Are Snow Crab Legs

Snow crab legs are the edible part of the snow crab. They are found in cold ocean waters, primarily in the northern Pacific and Atlantic. They are often served with butter or lemon and are known for their sweet and delicate flavor.

Why Grill Them

I love to grill them because it’s easy to prepare a large batch at the same time. Grilling crab legs can be a great way to add some smoky flavor and char to the crab legs while keeping the meat inside moist and tender.

Grilling is a quick and easy method that allows the crab legs to cook quickly, so the meat stays juicy and doesn’t dry out. This method also gives you a chance to infuse them with other flavors such as herbs, garlic, and butter. Some people also enjoy the slightly smoky flavor that grilling can add.

Overall, this is a great alternative cooking method and can add a unique and delicious flavor to them in comparison to steamed or baked.

The Difference Between Snow Crab and King Crab Legs

Snow crab legs are sold in clusters and typically by the pound. They are much easier to handle and crack because they have a smooth shell. There are usually at least 4 legs in each cluster. King crab is usually sold in bundles of 1 or more legs.

King has a sweeter and more delicate flavor than snow crab. It is also considered to be more succulent and tender.

King crabs can grow up to 6 feet across and can weigh up to 18 pounds, while snow crabs are typically smaller and weigh around 1-2 pounds. Snow crab meat is white to light pink in color, while king crab meat is a deeper red.

Snow crab is harvested year-round, but king crab is typically harvested in the fall and winter.

How to Buy and Shop

Most crab will come precooked and often frozen. Sometimes, if it’s sold thawed, then it has been thawed from frozen. After the crabs are caught they are cooked on the boat and then flash-frozen right on the spot. If the crab legs are orange or red in color when you bought them, then they have already been cooked. This process is reheating them.

How to Grill Snow Crab Legs

Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.

1. Preheat grill.
2. Place the crab legs on the grill.
3. Grill.

How to Know When They are Done

Crab should be cooked until the flesh is pearly or white, and opaque. You won’t be able to tell much by the outside color, because when you bought them they were already pre-cooked and orange. Examine the shoulder (this is the large white part of the cluster). It should be pearly white.

Check out our post on How to Cook Crab Legs.

How to Thaw

You can thaw themin the refrigerator overnight (at least 8 hours). You can also put them in a bowl and run cool water over them to thaw quickly.

Frozen Crab

The crab defrosts quickly in water. I don’t recommend grilling while frozen.

Do Not Overcook

When grilling crab legs, it’s important to keep them on the grill for a short period of time, usually for about 3 to 4 minutes each side, and to be careful not to overcook them. Grilling at medium-high heat is recommended to prevent over-cooking.

How to Plan How Much You Need Per Person

You should typically plan for 1 1/2 pounds of crab per person. 2 pounds a person is great to be sure you have enough.

How to Split and Crack Them

Snow crab can be split with your hands. If you find it difficult you can use kitchen shears.

To split with your hands, hold the leg horizontally, with the back of the leg facing you. Then press down on either the middle of the leg or about 1/4 of the way up from the bottom of the leg. From there pull the cracked leg apart.

If it doesn’t return a nice chunk of meat and the meat is stuck on the inside, you can use a fork or utensil to remove it.

How to Reheat Them

I don’t reheat them. I love to serve these with warm butter and that provides the temperature adjustment I need. If you know you want to eat more of them later, crack them first. The longer they sit, the harder they are to crack and the meat gets trapped inside.

If you must reheat them, saute them in a pan with oil or butter until warm.

Pair With These Recipes

Grilled Asparagus in FoilSteakhouse Creamed SpinachSmoked Sweet Potatoes
Southern Buttermilk Mashed PotatoesRoasted Brussels Sprouts with Garlic

Drizzle these in my Seafood Garlic Boil Sauce.