Skip to Main Content
  • Start Traegering With 0%* APR Financing  |Shop Now

Traeger Crab Legs

15

30

Apple

For a quick and easy meal that will impress your guests, bring these buttery Traegered crab legs to the table.

4

Activating this element will cause content on the page to be updated.

:

main

  • 3 Pound crab legs, thawed and halved

  • 1 Cup (2 sticks) unsalted butter, melted

  • 2 Tablespoon Fresh lemon juice

  • 2 garlic cloves, minced

  • Traeger Fin & Feather Rub or Old Bay Seasoning, plus more to taste

  • Lemon wedges, for serving

  • Chopped fresh flat-leaf Italian parsley, for garnish

  • 1

    When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F

  • 2

    If the crab legs are too long to fit in a roasting pan, break them down by twisting (or use a heavy knife or cleaver) at the joints. Split the shells open lengthwise. Transfer to the roasting pan.
    • 3 Pound crab legs, thawed and halved

  • 3

    In a small bowl, whisk together the butter, lemon juice, and garlic.
    • 1 Cup (2 sticks) unsalted butter, melted

    • 2 Tablespoon Fresh lemon juice

    • 2 garlic cloves, minced

  • 4

    Pour the butter mixture over the crab legs, turning to coat. Sprinkle the Traeger Fin & Feather Rub over the legs.

    350 ˚F

    • Traeger Fin & Feather Rub or Old Bay Seasoning, plus more to taste

  • 5

    Place the roasting pan on the grill grates, close the lid, and cook the crab legs, basting once or twice with the butter sauce from the bottom of the pan, until warmed through, 20-30 minutes.

    350 ˚F

  • 6

    Transfer the crab legs to a large platter and divide the accumulated butter and juices from the bottom of the pan between 4 dipping bowls. Serve with lemon wedges and a sprinkle of parsley. Enjoy!
    • Lemon wedges, for serving

    • Chopped fresh flat-leaf Italian parsley, for garnish

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.