This weekend is Memorial Day weekend in the U.S. This holiday has a special meaning to me as my son was born during this holiday 7 years ago. Time flies so fast, too fast! Most people spend this weekend picnicking and barbecuing with friends and family, so I want to share this quick and easy BBQ King Crab Legs recipe with you today.
King crabs are found around the Pacific Rim from eastern Korea to northern British Columbia and throughout the Bering Sea, Aleutian Islands, Gulf of Alaska, and Sea of Okhotsk. The king crab is an enormous reddish-orange crab with spiny round body and gangly legs. The crab legs have tender and sweet meat and usually eaten with butter or olive oil and splash of lemon juice. It gained quite a bit of notoriety in the past few years being the star of the Discovery Show Deadliest Catch.
In Japan, king crabs are called Tarabagani (タラバガニ) and one of the popular way to eat it is to boil or charcoal grill the crab legs and dip in tangy citrus soy sauce called Ponzu. This simple and refreshing sauce goes well with the sweet crab meat.
We usually get our king crab legs from Costco and they are already pre-cooked. All you need to do is to throw them on to the BBQ grill to warm up and get a nice smoky flavor. Easy right? To enjoy the crab legs, we typically cut through one end of the joint with kitchen shears, and then trim along the two sides. As a preference, we avoid getting the claw because it’s harder to get the meat out.
In case you can’t find Ponzu in your Japanese/Asian grocery store, here’s how to make Ponzu from scratch. Enjoy!
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- 1 lb King Crab Legs (See Notes)
- 2 Tbsp Ponzu (See Notes for homemade recipe)
- 1 Tbsp green onion/scallion (chopped)
- Preheat your bbq grill to medium heat and place the crab legs on the grill. Cook for 5 minutes on each side till the crab legs are warmed up and have some smoky flavor.
- Combine the ponzu and green onion in a serving bowl and serve with king crab legs.
King Crab Legs: Do not break king crab legs before you cook them as they could lose flavor and dry out.
Ponzu: Homemade recipe, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.