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. This recipe first appeared in the 2012 SAVEUR 100, with the article New Fish Cookbooks.
- 2 lb. Alaskan king crab legs, thawed
- Lemon wedges, for serving
- Clarified butter, for serving