King Crab Legs Scampi Style

King Crab Legs Scampi Style is something you won’t soon forget.  This is a fabulous treat and one I save for big occasions. King Crab legs are expensive (very expensive) and they are addictive, so you need at least a pound per person. I usually serve them with another entree (like a steak) or as an appetizer. To really enjoy these, I strongly recommend eating them outside at a BBQ. They can get messy cracking the shells, removing the meat and having all that delicious butter drizzling down your fingertips! Using seafood forks helps get the meat out of the tiny parts of the shell, and good ‘ole lobster bibs come in pretty handy. Have lots of handiwipes on hand for easy clean up and just go for it!!! The first time I had this dish was in a very upscale seafood restaurant and the whole time I thought, ” Why are you serving this at a linen covered table while I’m sitting here in a silk blouse?” LOL This totally belongs on a picnic table where you can really enjoy it and have fun!

To get started, heat your grill to medium high heat.  If doing indoors, I’d do these in the oven rather than trying to do it on a grill pan.  They are just too big and it will be hard to heat them through.

You’ll want to prep your king crab legs before cooking.  This will make them much easier to handle and eat once they are cooked.  Using kitchen scissors, I cut long slits in the crab shells.  I’ll also break the really long legs at the joints making them more manageable.  The breaks at the joints and the cut slits, will also help them heat up on the grill and will give the scampi butter somewhere to go.  The meat will get a scampi bath!