Sweet king crab legs gain a smoky edge when grilled. This recipe is adapted from one in For Cod and Country (Sterling Epicure, 2011) by Barton Seaver.
Yield: serves 4
2 lb. Alaskan king crab legs, thawed
Lemon wedges, for serving
Clarified butter, for serving
Build a hot fire in a charcoal grill or heat a gas grill to high. (Alternatively, heat a cast-iron grill pan over high heat.) Add crab legs; cook, turning, until shells are charred and crab meat is heated through, about 8 minutes. Serve with lemons and butter.