DIRECTIONS
- Soak wood chips (alder, cedar, apple, etc.) for 30 minutes, drain, and add to coals of grill. Preheat grill to medium-high heat (450 degrees).
- Mix lemon juice, liquid smoke, herbs, and seasonings into olive oil. Rinse crab legs under cold running water, pat dry, and lay on large sheet of 15-inch heavy duty foil. Brush crab legs with seasoned olive oil.
- Lay second sheet of heavy duty foil over crab legs. Thoroughly crimp edges of both sheets together to seal foil, leaving room for heat circulation inside.
- Slide on to grill and cook 3–4 minutes (fresh or thawed crab legs) or 8–10 minutes (frozen crab legs) until internal temperature reaches 145 degrees. Serve immediately.
