Load the citrus wedges into the bag. Chef used a variety including lemons, limes, blood oranges, pomelo, and Meyer lemon. Then add the marinade sauce and top with the crab legs. Seal the bag.
COOKING INSTRUCTIONS: Grill or roast in the oven at 450 for about 15 minutes until the juices are bubbling and the citrus looks nice and juicy. Let rest in the bag 3 minutes before opening.
Garnish with favorite side dishes like roasted potatoes, artisan breads, steamed, sauteed, or grilled veggies, or a fine salad with fresh raw citrus and herbs if desired. Grilled and fresh citrus flavors together create a tantalizing flavor contrast. Follow all instructions printed on the Ready. Chef. Go! grilling bag.
NOTE: Ready. Chef. Go! bags allow for excellent texture and fast high heat cooking in the oven or on the BBQ grill. The results are always succulent and tender. You’ll taste the difference. Virtually no clean up. Scrumptious and versatile. Serve with small scissors as that is the easiest way to get into the legs. Save any extra grilled citrus wedges to add smoky, savory, and fresh Alaskan seafood essence to grilled veggies, salads, soups, grains and rice, etc.