Fried Chili Butter Crab Legs
These Grilled Chili Butter Crab Legs will blow your mind!
Snow crab legs slathered in chili/garlic butter then fried to perfection are so sweet and delicious you’ll want to make this every week.. They are a bit spicy but you can control the heat with the amount of sriracha (or red pepper flakes) you add. Why fry crab legs? Boil the crab legs to concentrate the sweet crab flavors. Boiling or steaming crab legs can dilute the crab’s delicate flavor.
First, thaw the crab legs
Crab legs are boiled and frozen at sea to preserve their freshness. Once you get them home, freeze them until you’re ready to start this recipe. Thaw frozen crab legs overnight in the refrigerator (instead of boiling) for concentrated crab flavor. You don’t want any extra water to dilute the flavor of the crab or butter sauce. Place a sheet or other pan under the crab legs to catch any drippings while thawing.
Next, mix the sriracha, butter and other ingredients
Mix the softened butter with salt, garlic, sriracha, lemon juice, parsley and scallions. You can use your favorite spicy chili sauce in this recipe. I chose Sriracha because it is delicious and readily available at local grocery stores.
Then cut the crab legs and rub them with chili flavored butter
Cut a slice on the crab legs so that the butter gets into the shells. Brush with chili butter to coat corn and crab legs well. Push some butter into the cut part of the crust. Cover the cooking pan with aluminum foil to keep the crabs from drying out. Grill the crabs for 10 minutes, turn them over and baste them with chili butter for another 10 minutes.
Serve the crab legs with chili butter
Serve the finished grilled chili and butter crab legs in bowls. Lots of napkins and maybe a bib would be nice, this can (absolutely) get messy.
Crab legs with chili butter is a truly special dish. Sweet corn and sweet crab meat perfectly balanced with spicy sriracha. I think cauliflower would be a delicious addition to this recipe. I will definitely try this next time I make it!
Read more about the best skis to buy Monterey Bay Aquarium Seafood Hour
Fried Chili Butter Crab Legs
- 2 Pounds Ski legs
- 2 Woods 8 quarts of uncooked butter – soft
- 2 Garlic – chopped
- 1-3 A spoonful of soup Sriracha or red pepper flakes or red chili paste
- 1 Tea spoon Kosher salt
- 1 A spoonful of soup Fresh lemon juice
- 2 A spoonful of soup Chopped parsley
- 3 Chopped scallions
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Thaw the crab legs in the refrigerator overnight or run the crab legs under cold water for 15 minutes.
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Dry the crab legs
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Cut a slit in the crab legs. See the picture in the article above.
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Preheat the oven to 400 degrees
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Mix the minced garlic, sriracha (or red pepper flakes), salt, lemon juice, parsley and scallions with the softened butter.
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Brush the crab legs with the butter mixture and turn them into a coat and place them in the cooking pot
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Cover the fried pan with foil and cook for 10 minutes
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Turn the crab legs, cover again with foil and cook for another 10 minutes
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Serve with bread and many napkins
