If you’re planning your next backyard barbecue, skip the burgers, there’s a new heavyweight on the grill. According to a 2023 survey by the Hearth, Patio & Barbecue Association, seafood now ranks among the top five fastest-growing proteins for outdoor grilling, with more Americans seeking bold flavors and upscale cuts for cookouts.
Enter the King Crab Merus, the thickest, meatiest portion of each crab leg, pulled from the shoulder. No fiddly claws. No guesswork. Just a slab of shell-on, grill-ready meat that puts even the juiciest steak to shame.
This Smoke-Kissed Colossal King Crab Merus recipe is the third in Chef Adam’s “Crab Trifecta”, and it’s designed to steal the show. Flame-kissed on the outside, buttery within, and infused with smoked garlic-lime flavor, it’s a crustacean crowd-pleaser that checks every box.
Before diving into the recipe, let’s break down why this specific cut, the merus, is made for the grill.
Why Grill King Crab Merus?
The merus is the prime cut of a king crab leg, the boneless, shoulder meat at the top of each leg segment. It’s what every crab lover hopes to find after cracking shells: a massive, juicy chunk with no obstacles between you and flavor.
Here’s why it belongs on your grill:
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Thick & Juicy: Dense enough to handle high heat without drying out
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Shell-On Flavor: The shell seals in moisture and absorbs smoky aromas
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Effortless Eating: One clean crack, one unforgettable bite, BBQ guests love it
AllFreshSeafood’s Colossal and Super Colossal King Crab Merus sections deliver the perfect cut for this recipe. Each piece is flash-frozen at sea for peak freshness and size, ranging from about ¾ lb to over 1 lb per leg. When you want king crab to make a king-sized statement, this is where you start.
Ingredients & Gear: What You’ll Need
Before the grill gets hot, get everything prepped and ready. This simple yet bold recipe centers on quality ingredients and a few key tools. The smoked garlic-lime butter brings depth, while the colossal crab does all the heavy lifting.
Ingredients (Serves 3–4)
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2 lbs King Crab Merus (Colossal or Super Colossal), thawed
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3 Tbsp unsalted butter, melted
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2 Tbsp olive oil
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4 garlic cloves, finely minced
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1½ tsp smoked paprika (or regular + pinch of chipotle powder)
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½ tsp sea salt
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½ tsp cracked black pepper
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Zest and juice of 1 lime
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1 Tbsp chopped cilantro or parsley (for garnish)
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Optional: pinch of cayenne or dash of hot sauce
Gear Checklist
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Charcoal or gas grill (medium-high heat, 400–425 °F)
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Basting brush
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Long-handled tongs
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Kitchen shears (for prepping the shell)
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Heavy-duty foil pan or cast-iron skillet (to catch butter or flash-steam)
This isn’t a recipe that demands precision or rare equipment, it’s all about building flavor and making the most of that rich, meaty crab. Once everything’s laid out, you’re ready to move into prep mode.
Step-by-Step Recipe: Grilling to Perfection
Grilling King Crab Merus is all about striking the balance between smoke, sizzle, and buttery richness. With minimal prep and a short cook time, you’ll get restaurant-quality results right off the backyard grill.
1. Quick Marinade
In a mixing bowl, whisk together:
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Melted butter
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Olive oil
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Garlic
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Smoked paprika
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Salt & black pepper
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Lime zest and juice
For a kick, stir in a pinch of cayenne or a few dashes of your favorite hot sauce.
2. Prep the Merus
Using kitchen shears, split each crab section lengthwise through the shell. Keep the shell attached, it protects the meat on the grill. Brush the exposed meat generously with the marinade. Reserve the rest for basting and finishing.
3. Grill Method
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Preheat your grill to medium-high (around 400–425 °F).
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If using charcoal, arrange coals for two-zone cooking by pushing them to one side.
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Oil the grates lightly to prevent sticking.
Place the crab shell-side down over direct heat. Close the lid and cook for 3 minutes, this allows the shell to char slightly and absorb smoky flavor.
Flip the crab so the meat faces the heat. Baste generously with the remaining garlic-lime butter. Grill for another 3–4 minutes, watching closely. If flare-ups happen, move the crab to the cooler side of the grill.
4. Optional Flash-Steam Finish
Want even juicier meat? Slide the grilled crab into a foil pan or cast-iron skillet. Pour any remaining butter over the top, cover with foil, and let it steam on indirect heat for 2 minutes. This step locks in moisture and adds a buttery finish that clings to every bite.
Once done, plate immediately, garnish with herbs, and serve with fresh lime wedges. And don’t forget to drizzle any leftover butter from the pan, it’s liquid gold.
