Jumbo crab legs split and grilled with a simple compound butter.  Wonderfully moist and tender - awesome with steak!
 
4 lbs Jumbo King Crab Legs, split horizontally
1 stick salted butter, softened
2 tsp fresh chives, minced
1/2 tsp thyme leaves, minced
1/2 tsp tarragon, chopped
1/2 tsp lime zest
1/2 tsp orange zest
pinches of crushed red pepper to taste
2 TBS extra virgin olive oil – as needed
lemon and lime wedges, fresh parsley - garnish
 
Have your butcher split the frozen legs horizontally on his saw. Preheat a medium high grill (350-400). Thaw legs and rinse in cold water.
 
Combine the remaining ingredients in a food processor and pulse to combine. Add oil and puree – can also be done by hand.
 
Brush the meaty side of the split crab legs with the compound butter and place flesh side down on a clean grilling grate. Grill for 3-5 minutes to lightly brown, turn over and brush the meat again with butter. Reduce heat to medium, cover grill and continue to cook until heated through, about 5-6 minutes longer (cooking times vary with grills and conditions). Too much butter can cause a flare up – be attentive!
 
Remove hot crab legs from the grill and place directly on top of salad and rice or potatoes and brush with compound butter. Garnish with fresh lemon and lime wedges and fresh minced parsley. Serves 4-5 – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com -- www.TonyRosacciCatering.com
 
Chef’s Notes: Feel free to adjust the seasonings or add garlic to your compound butter. A great surf & turf option – allow 1/2 lb of crab and 4-8 ounces of steak per person. 

- Chef Michaelangelo (mick) Rosacci