Oregon Grilled Dungeness Crab Legs

Introduction

If you've never grilled fresh Oregon Dungeness crab legs, you're in for a treat. This recipe brings out bold coastal flavors using a lemon herb butter that caramelizes beautifully on the Arteflame Grill. Because this grill features a center grate that reaches over 1,000°F, you’ll get incredible sear and flavor. The flat cooktop that surrounds the center grate is perfect for warming, finishing, and even butter basting your crab to perfection. With no lid to worry about and no pot or pan in sight, this method lets the natural flavor of the crab shine while enhancing it with smoky, buttery notes unique to live-fire grilling.

Ingredients

• 2 lbs fresh Oregon Dungeness crab legs (pre-cooked)
• 1/2 cup unsalted butter, melted
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped dill
• 1 garlic clove, finely grated
• Kosher salt, to taste
• Fresh cracked black pepper, to taste
• Lemon wedges, for serving

Instructions

Step 1: Light the Arteflame Grill

1. Place 3 paper napkins soaked with vegetable oil in the center of your Arteflame Grill.
2. Stack firewood over the napkins.
3. Light the paper and allow the firewood to catch. Let the grill heat up for 20 minutes. The center grate will reach over 1,000°F and the flat cooktop will have multiple heat zones.

Step 2: Prepare the Lemon Herb Butter

1. In a bowl, mix melted butter with lemon juice, zest, parsley, dill, garlic, salt, and pepper.
2. Set aside a small amount for serving and use the rest for basting.

Step 3: Warm and Sear the Crab Legs

1. Place the pre-cooked crab legs directly on the flat cooktop near the center grate to gently reheat and develop caramelization on the shell with a buttery crust.
2. Brush the lemon herb butter generously onto the crab legs as they warm through.
3. Cook for 7–10 minutes, turning occasionally and baste with butter each time.
4. When you see sizzle and some slight golden bits, test an inner piece – the crab should be hot and juicy.

Step 4: Finish and Serve

1. Remove crab legs when warmed through (ideally around 130ºF if using a thermometer).
2. Transfer to a platter and drizzle with reserved lemon herb butter.
3. Serve with lemon wedges on the side.

Tips

• Use the area of the flat cooktop closest to the center grate for browning and the outer ring to keep the crab legs warm without overcooking.
• Always remove seafood 10–15°F before its final temp; it continues to cook from residual heat.
• Do not skip the lemon zest – it adds fresh brightness that balances the richness of the butter.
• For best results, use unsalted butter and season to taste with kosher salt.
• The Arteflame Grill creates zero flare-ups which makes it ideal for delicate seafood like crab.

Variations

1. Spicy Cajun Crab Legs: Add a Cajun spice blend and a splash of hot sauce to the butter mixture for a smoky, spicy twist.
2. Garlic Parmesan Crab Legs: Toss in shredded Parmesan cheese with the butter and garlic for a cheesy, crusty finish on the flat top.
3. Asian Fusion Crab Legs: Use ginger, soy sauce, toasted sesame oil, and scallions in the butter blend for an umami-rich version.
4. Smoky Paprika Crab Legs: Add smoked paprika and a pinch of cumin to create a smoky, earthy tone that enhances the fire-grilled vibe.
5. Lime Cilantro Butter Crab Legs: Swap lemon with lime zest and juice, and mix in chopped cilantro for a zesty, Latin-inspired take.

Conclusion

Nothing says Pacific Northwest grilling like Oregon Dungeness crab legs cooked over fire. With just a few ingredients and the unmatched power of the Arteflame Grill, you’re able to create a restaurant-quality seafood dish that bursts with flavor and richness. Whether you're hosting a backyard gathering or enjoying a quiet meal by the coast, this recipe delivers time and time again.

Best pairings

• Grilled sourdough brushed with garlic butter
• Crisp Oregon Pinot Gris or Chardonnay
• Grilled asparagus or artichoke hearts on the Arteflame cooktop
• Butter-drenched grilled corn on the cob
• Roasted fingerling potatoes with sea salt and rosemary