recipe
Smoky Grilled King Crab
5.0

We’ve all had steamed crab at some point and although it can be tasty, wood chips can do a lot for its flavor. Put some wood chips in a smoker box and let the flavor infuse into the tender white meat of Alaskan King Crab there's a good chance you'll never want to go back to the pale, wispy flavor of steamed crab again.

Ingredients Serves 2-3
 
wood chunks or chips
2-3
pounds Alaskan King Crab legs
3
tablespoons olive oil or clarified butter
3
tablespoons Old Bay seafood spice blend
2
sheets heavy-duty aluminum foil
Ingredient Tips
Wood chunks or chips
Recommend apple, alder, pear or peach falvors
Directions
1
Place wood chips in smoker box in pre-heated grill set up for indirect heat as per instructions of equipment being used and wait for smoke to begin. A light blue smoke is desired rather than white smoke.
Hot Tip: Practice generating smoke in the method of choice prior to cooking – temperature of the grill and restricting air flow to the burning wood will be the primary way to control the quality of smoke.
2
Rinse crab legs under cold water to remove any icy glaze, pat dry with paper towels.
3
Cut slits on one side of the shells to 'open up” strip in the shell to expose the meat. Quality kitchen shears will be the best tool for this job.
4
Drizzle olive oil onto expose crab meat and sprinkle with seasoning.
5
Lay crab legs on grates on opposite side of direct heat, meat exposed side up. Use the foil to make a scrunchy base to hold the legs and keep from rolling.
6
Close hood and smoke/heat for about 8-10 minutes or until the crab is warm and no hotter than 145°F. If you are using a smaller grill you may need to rotate the legs to create even cooking so legs closest to the heat do not cook too fast while those further away don't cook.
7
Serve with lemon or other condiments preferred by your guests.
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