BBQ Wild Alaska King Crab Legs with Saffron Aioli

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BBQ Wild Alaska King Crab Legs with Saffron Aioli


  • 2 tbsp olive oil
  • 4 wild Alaska king crab legs
  • Aioli
  • 1 egg yolk
  • 1 tsp Dijon mustard
  • 150ml olive oil
  • 1 large clove of garlic, crushed
  • pinch of saffron
  • salt and freshly ground black pepper
  • juice of 1⁄2 lemon

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  • First make the aioli so it has time in the fridge. Whisk together the egg yolk and mustard then gradually add the olive oil in a steady stream until the mixture thickens
  • Once the oil has been added, whisk in the garlic, saffron, and then add seasoning and lemon juice to taste. Leave to chill for at least 30 minutes
  • Brush the king crab legs with oil and cook on a hot barbecue or griddle for 5-6 minutes a side until smoking hot
  • Serve with plenty of aioli to dip

Phil's Tips

The shell of the king crab legs is surprisingly thin, simply use a pair of kitchen scissors to cut open the legs to access the meat