Entree: Heard Island and McDonald Islands – Grilled King Crab

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 2 king crab leg clusters, approx. 2 lb (900 g) total
- 2 tbsp (30 ml) olive oil
- 6 tbsp (85 g) unsalted butter
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) sea salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving
- Handful of kelp or seaweed (optional, for a brief smoky/sea aroma on the grill)

Instructions

1. Rinse crab clusters briefly under cold water and pat dry. Using kitchen shears or a heavy knife, split the legs lengthwise to expose meat but keep clusters intact for grilling.
2. In a small saucepan or microwave-safe bowl, melt 6 tbsp (85 g) butter with 2 cloves minced garlic, 1 tbsp (15 ml) lemon juice (from the lemon), 1 tsp (5 g) smoked paprika, 1 tsp (5 g) sea salt and 1/2 tsp (2.5 g) black pepper; stir in 1 tbsp (6 g) lemon zest and 2 tbsp (8 g) chopped parsley. Reserve 2 tbsp (30 ml) of the butter mixture for serving.
3. Preheat a grill to medium-high (about 450°F / 230°C). If using kelp or seaweed for aroma, place a small handful directly on the coals or in a metal tray near heat to produce a short sea-smoke just before cooking.
4. Brush the exposed crab meat lightly with olive oil and place crab clusters shell-side down on the grill so the meat faces the heat. Grill 4–6 minutes until char marks appear and the crab is heated through; brush with the butter mixture once or twice while grilling.
5. Flip the clusters briefly if needed to finish heating (avoid overcooking; crab is already cooked and needs only reheating). Remove from grill and brush with reserved butter mixture.
6. Serve hot with lemon wedges and an extra sprinkle of chopped parsley.