|12 • Alaska King crab legs|
|1/4 cup • Peanut oil|
|1/8 tsp • Ground white pepper|
|1 • green onion • thinly sliced|
|4-6 • Lime wedges|
Prepare crab: Cut off shoulder piece from each crab leg; set aside. Using sharp kitchen shears, cut the underside of crab shell along one side of the leg, then along the other side of each leg. Lift and remove that shell to expose the crabmeat. Repeat for remaining legs.
For grilling: Heat grill to medium-high heat (400oF). Place crab legs, shell side down, on grill to heat through, about 3 minutes. Add crab shoulders. Brush crabmeat with peanut oil-white pepper blend. Turn legs over and grill 30 to 60 seconds, just until heated through. Remove crab from grill. Cut legs at joint to separate. Brush half of glaze on exposed crabmeat; reserve remaining glaze for spooning on crab at table. Stack legs on a serving plate, lincoln-log style, if desired. Sprinkle legs with brittle and green onions. Garnish with lime wedges.