Grilled Open Face Crab Legs & Jumbo Shrimp w. Summer Seafood Basting Sauce

Dash of Dacy Summer Grilling Series

There are just certain recipes that belong to summer and this is definitely one of them. The minute the weather warms up, you’ll find me outside with a hot grill, fresh seafood and a flavorful basting sauce that’s packed with fresh herbs, garlic, citrus and just the right touch of sweetness.

Think of this recipe as a cross between a fresh, herbaceous chimichurri and a sweet honey vinaigrette but designed specifically for seafood. It’s bright, buttery, garlicky, slightly tangy and absolutely incredible brushed over grilled crab legs and jumbo shrimp.

What really brings everything together are two of my favorite seasonings Dash of Dacy Honey Garlic Pepper and Dash of Dacy BBQ Applewood Seasoning. Together they create the perfect balance of sweet garlic and smoky, wood fired flavor that complements the fresh herbs without overpowering the seafood.

One of my favorite techniques in this recipe is preparing the seafood “open-face.” By opening the shells before grilling, every brush of basting sauce reaches the meat while the shell naturally protects it from drying out. It’s a simple technique that creates restaurant quality seafood right in your own backyard and once you try it, you’ll use it all summer long!

(Hey Red Lobster, if you want to partner with Dash of Dacy, now’s the time!)

Yield: Serves 6–8 people | About 10 lbs Alaskan King Crab Legs or 5 lbs Jumbo Snow Crab Legs + 2 lbs Extra Jumbo Shrimp

 

Prep Time: 30 minutes

Grill Time: 15–20 minutes

Seafood Basting Sauce

Ingredients

• ½ cup light extra virgin olive oil
• ¼ cup fresh parsley, finely chopped
• ¼ cup fresh cilantro, finely chopped
• ¼ cup onion, small diced
• 3–4 tablespoons honey
• 3–4 tablespoons red wine vinegar
• Juice of 1 fresh lemon
• 2–4 tablespoons melted butter
• 4 garlic cloves, minced
• ½ teaspoon Dash of Dacy Salt & Pepper Blend
• Dash of cayenne pepper *optional*

Seafood Ingredients

• 10 pounds Alaskan King Crab Legs or 5 pounds jumbo Snow Crab Legs, prepared open-face
• 2 pounds extra jumbo shell-on shrimp, cleaned and deveined
• Olive oil, for drizzling
• Dash of Dacy Honey Garlic Pepper
• Dash of Dacy BBQ Applewood Seasoning
• 1 fresh lemon, halved

Butter Dipping Sauce Ingredients

• ½ cup melted butter
• 1 tsp Dash of Dacy Honey Garlic Pepper
• 1 tsp Dash of Dacy BBQ Applewood Seasoning
• ¼ teaspoon Dash of Dacy Salt & Pepper Blend

Method 

1. Prep the Seafood

Using sturdy kitchen shears, prepare your seafood before seasoning. For snow crab legs, cut lengthwise through the softer underside of the shell and gently pull it apart to expose the meat. Leave the smaller leg sections whole since they're easier to enjoy straight off the grill. 

For king crab legs, cut along both sides of the shell and remove the center strip to expose the meat. For the shrimp, cut along the back of the shell, remove the vein if needed and leave both the shell and tail attached. Opening the shell allows the basting sauce to soak directly into the seafood while the shell keeps it juicy on the grill.

2. Season the Seafood

Lightly rinse the seafood to remove any loose shell fragments then pat completely dry. 

Drizzle lightly with olive oil before generously seasoning with Dash of Dacy Honey Garlic Pepper and Dash of Dacy BBQ Applewood Seasoning. Be sure to season inside the opened shells so every bite is full of flavor.

3. Make the Basting Sauce

In a large bowl, combine the olive oil, parsley, cilantro, onion, honey, red wine vinegar, lemon juice, melted butter, garlic, Dash of Dacy Salt & Pepper Blend and cayenne. 

Mix until well combined and let the sauce rest for 10–15 minutes to allow the flavors to come together. Give it one final stir before using.

4. Grill the Crab

Preheat the grill to medium heat (350–400°F). Place the crab legs shell-side down directly on the grill and generously brush the exposed meat with the basting sauce. 

If you're cooking smaller snow crab legs, place them on a quarter sheet pan before grilling to make them easier to move and serve.

Close the lid and grill for 10–12 minutes, basting once or twice during cooking. Since the sauce contains honey, save most of your basting for the last few minutes to prevent burning.

5. Add the Shrimp

When the crab is about halfway finished cooking, add the shrimp to the grill. Grill for 2–3 minutes per side, brushing with more basting sauce as they cook. 

The shrimp are done once they turn opaque and curl into a loose "C." If they curl tightly into an "O," they've cooked a little too long.

6. Grill the Lemons & Make the Butter Sauce

While the seafood cooks, place the lemon halves cut side down on the grill until lightly charred. 

At the same time, melt the butter in a small grill safe pan and stir in Dash of Dacy Honey Garlic Pepper, Dash of Dacy BBQ Applewood Seasoning and Dash of Dacy Salt & Pepper Blend. Serve warm for dipping.

7. Serve

Arrange the grilled crab legs and shrimp on a large platter with the grilled lemons and warm butter sauce.

 

Dacy's Kitchen Tip

Open-face grilling isn't just for presentation. Exposing the meat allows every brush of basting sauce to soak directly into the seafood while the shell acts as a natural barrier, keeping everything juicy, tender and packed with flavor.

Good seafood doesn't need much…just fresh ingredients, a hot grill and people you love to share it with. Pour yourself something cold, grab plenty of napkins and let the grill do the rest. Happy cooking!

 

                                                  Recipe Video Here

Stay tuned for more  Summer on the Grill with Dash of Dacy