Quick Advice Needed for King Crab Legs!

Tanya

I know a lot are gone to the Eggfest but I sure hope someone can help me out. Our college-age daughter is coming for dinner tonight and she's been asking me to do King Crab Legs on the Egg. Any advice on times, temps and techniques is needed desperately as these things were NOT cheap! I'd sure hate to mess them up. Also, we want to have a couple of filets T-Rex method. Which should I do first and how do I get them ready around the same time? Thanks in advance for your help!

Tanya

Anyone that can help me out on this, I sure would appreciate advice. Thanks!

Mike in MN

Tanya,
Sorry, never done them on the Egg, but...the key to crab legs would be don't overcook. They are fully cooked when you buy them, so all you are doing is warming 'em up. I'd thaw in cool water just before cooking and throw them on.... flipping a few times and spinning the grill to cook them all evenly.[p]I'd do them after the steaks came off, while the steaks are "resting." Everything should be ready to at the same time![p]Melted butter with some fresh chopped garlic and a little salt....ummm, rich![p]
Sounds like a great dinner![p]Mike in MN

Tanya

Mike in MN, Thanks for the reply. Good idea while steaks are resting. I was tryine to decide if I should start with a lower temp, do the crab legs, and then bring temp up for sear or vise/versa. My filets are about 2 inch thick and I like a pretty pink middle. On the crab legs, does 10 to 20 minutes sound ok or is that too long?

BlueSmoke

Tanya,[p]I'm no direct help either, but... Alton Brown says to nuke them (wrapped in paper towels and plastic wrap). [p]If I were doing them, I'd wrap in damp paper towels, then in foil and give them no more than ten minutes, right at the end of the steak cook.[p]Please post your technique and results - I love crab but like you find it too expensive to "play" with.[p]Ken

Tanya

BlueSmoke, I'm sure glad to have this forum. Thanks for the help and I'll let you know how it goes. I think I'll go for around 10 minutes max. I didn't realize they are already pre-cooked when you buy them. Thanks again!

Chuck

<p />Tanya,[p]I know this is probably too late, just got back to the hotel from Eggfest, but here you go anyway. Cut legs with scissors the entire length. Toss with olive oil and smoke with Alder at 225-250 degrees for 10-12 minutes. They are very good egged.[p]

captaincraigb

Tanya,
might be to late , but I have used my cajun injector to push melted garlic butter thru the whole leg. then cooked for about 10 to 12 min

Mike in MN

captaincraigb,
Now that is a great idea!!![p]Mike in MN

Mike in MN

Tanya,
They are cooked when they are caught/processed. Apparently there are some sort of toxins released when they "expire" and cooking the crabs kills the problem. Cooked, frozen, and shipped to you ready for a wonderful meal! But, like shrimp, you don't want to overcook them. [p]Thanks to my butcher for that bit of info.[p]Mike in MN