Description
Initially, preparing smoked crab might seem daunting, but this recipe simplifies the process while ensuring restaurant-quality results. Your efforts will be rewarded with tender, smoky crab meat that’s perfectly seasoned and ready to impress.
This recipe transforms pre-cooked crab legs into a smoky delicacy using a combination of wood smoke and a rich butter sauce. Perfect for special occasions, this method works exceptionally well with various crab types including King, Snow, and Dungeness crabs.
Ingredients
Scale
- 6 pounds king crab legs or snow crab legs
- 1½ cups salted butter
- Juice of 2 lemons
- 3 garlic cloves, minced
- 1 tablespoon salt
- ½ tablespoon black pepper
- ½ tablespoon onion powder
- ½ tablespoon smoked paprika
- 1 teaspoon red pepper flakes (optional)
Instructions
- Preparation
- Preheat your smoker to 250°F
- If using frozen crab legs, thaw them completely
- Rinse the crab legs and pat them dry
- Sauce Preparation
- Melt butter in a small saucepan over medium heat
- Add minced garlic, lemon juice, and all seasonings
- Whisk until well combined
- Reserve ½ cup of butter sauce for serving
- Smoking Process
- Place crab legs directly on the grill grates
- Close the lid and smoke for 20 minutes
- Brush with butter sauce mixture
- Continue smoking for additional 10 minutes
- Final Steps
- Check internal temperature reaches 145°F
- Remove from smoker
- Serve immediately with reserved butter sauce
Notes
- Wood Selection: Use lighter woods like apple, maple, or cherry for subtle smoke flavor
- Storage Tips: Store leftovers in an airtight container for up to 4 days in the refrigerator
- Freezing Option: Remove meat from shells and store in freezer-safe bags for up to 3 months
- Temperature Tip: Maintain consistent temperature between 225-250°F throughout cooking
- Serving Suggestion: Include fresh lemon wedges and cocktail sauce for serving
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Seafood
- Method: Smoking
- Cuisine: American