Crab is one of the most delicious and coveted types of seafood. The sweet succulent meat is a real treat. But crab can also be intimidating to cook properly at home. Many recipes call for boiling, steaming or sautéing crab but have you considered smoking it? Smoking crab legs is actually easier than you may think and adds incredible depth of flavor.
In this guide we’ll cover everything you need to know to smoke crab legs successfully including
- The benefits of smoking vs. other cooking methods
- Tips for selecting and preparing crab legs
- Step-by-step instructions for smoking
- Perfect wood choices for flavoring
- Serving suggestions for smoked crab
After reading, you’ll feel confident and excited to fire up your smoker and make restaurant-quality smoked crab legs at home.
Why Smoke Crab Legs?
There are several advantages to smoking crab legs compared to other cooking methods:
Enhanced flavor – Smoking imparts a lovely subtle smoky flavor. It adds complexity without overpowering the sweetness of the crab.
Tender and moist meat – The low, indirect heat of smoking cooks the crab gently. The meat stays incredibly moist and tender.
Hands-off method – Simply place the legs on the grill and let the smoker do the work. Much easier than constantly monitoring crab on the stovetop.
Fun presentation – Serving smoked crab legs is visually stunning and makes a centerpiece meal.
While the crab meat itself won’t take on a ton of smoke since the shells are impermeable, the exterior does get slightly smoked. The overall flavor profile benefits tremendously from the smoking method.
Selecting and Preparing Crab Legs
The two most common varieties of crab legs available are king crab (largest) and snow crab. For the best results, opt for raw, shell-on legs.
Thaw frozen legs overnight in the refrigerator. Raw legs should be cooked before smoking. You can quickly blanch or boil them first for 2-3 minutes until the flesh turns opaque.
If you can only find pre-cooked legs, they can also be smoked successfully. Thaw pre-cooked legs completely before smoking. The smoking time will be much shorter just to heat them through.
Clean the legs by rinsing under cold water right before smoking. Use a stiff brush to scrub if needed. Pat the legs completely dry. Be cautious of sharp points when handling crab legs.
Step-By-Step Instructions for Smoking Crab Legs
Follow this simple process for perfect smoked crab legs every time:
1. Prepare the Smoker
Set up your smoker for indirect cooking at 225-250°F using your favorite wood chips or chunks. We recommend apple, cherry, alder or maple (more wood tips below).
Allow 20-30 minutes for the smoker to preheat completely before adding the crab.
2. Coat the Legs
For added flavor and moisture, brush the crab legs with melted butter or oil before smoking. A garlic-lemon butter works very well. Get into crevices for the most coverage possible.
3. Smoke the Legs
Carefully place the legs directly on the grill grates, being mindful of the sharp leg points.
Smoke the crab legs for 30-60 minutes depending on size. Raw legs will take longer. Check for doneness after 30 minutes. The meat should be opaque and flake easily.
Baste the legs again halfway through smoking if using a flavored butter or oil.
4. Finish and Serve
Remove the smoked crab from the grill and serve immediately for peak freshness. Provide crab crackers, small hammers, and picks for easy shell access.
Enjoy the smoked crab legs as is, or pair with lemon wedges, butter, aioli or your favorite sauce.
Choosing the Best Wood for Smoking Crab
The wood you select for smoking crab makes a big impact on the final flavor. Since crab meat is naturally sweet and delicate, you want to complement not overwhelm it.
Some of our recommended woods:
- Apple – Bright, fruity smoke. Enhances sweetness.
- Cherry – Slightly sweet smoke. Subtle butflavorful.
- Maple – Mildly smoky and sweet. Lets the crab shine.
- Alder – Delicate, light smoke. Perfect for seafood.
We suggest lighter fruit and nut woods over hickory, mesquite or heavier smoke. Use wood chunks rather than chips for a milder smoke. One small chunk is plenty for flavor.
Experiment with woods to discover your favorite. Different woods will react slightly differently on your smoker.
Serving and Pairing Smoked Crab Legs
Beyond cracking and eating the crab legs fresh off the smoker, there are many fantastic ways to serve them:
- On a platter with drawn lemon butter for dipping
- Over fresh salad greens for a simple crab salad
- Rolled in mayo or aioli on a toasted bun for crab rolls
- Mixed into pasta or risotto
- Topped with margarita or bloody mary crab shooters
- Plated with grilled seasonal vegetables
- Piled high on a seafood platter with additional smoked seafood
Smoked crab also pairs wonderfully with:
- Spicy cocktails like bloody mary’s or cajun martinis
- Light, crisp beers or champagne
- Buttery chardonnays or coastal Sauvignon Blanc wines
- Fresh breads and cornbread
- Lemon wedges, lime zest, mango, or pineapple for fruity accents
Get creative with your own crab leg preparations and flavor combinations. The sweet, smoky crab meat is very versatile.
Frequently Asked Questions about Smoking Crab
How long does it take to smoke crab legs?
- Raw legs: 30-60 minutes
- Pre-cooked legs: 20-30 minutes
What temperature should you smoke crab at?
225-250°F is ideal. You want a low, indirect heat.
What kind of wood is best for smoking crab?
Fruit woods like apple and cherry or lighter maple and alder work very well.
Do you need to soak wood for smoking crab?
No soaking is necessary. Use chunks for milder smoke flavor.
Should you smoke crab with the shells on or off?
On. The shells protect the delicate meat during smoking. Remove after cooking.
Can you smoke soft shell crab?
Yes! Use a higher heat, around 350°F, for a shorter cook time. Brush with oil or butter before smoking.
How can you tell when smoked crab is done?
The meat will be opaque and flake apart easily when poked with a fork.
The Takeaway on Smoked Crab Legs
Smoking is a phenomenal cooking method for crab legs. It infuses them with tender moisture, rich flavor and an amazing presentation.
While smoking doesn’t drastically change the flavor of the crab meat itself since it’s inside an impermeable shell, it does add wonderful undertones of smoke. Serving up smoked crab legs elevates any meal into a special occasion.
We recommend giving smoking a try next time you want to cook crab at home. Follow the tips in this guide for foolproof, restaurant-quality results. Soon you’ll be hooked on the magical combination of sweet crab and wood smoke.
How To Smoke Crab Legs:
- Set your smoker or charcoal grill to a low heat between 225 F and 300 F to start. – 250 F. For a light smoke flavor, keep the heat off of it and use fruitwood that isn’t too heavy. For the right amount of flavor, I like pecan and a chunk of cherry wood together. Stay away from hickory and mesquite to keep this crab leg recipe from getting an overpowering or heavy smoke flavor.
- Take the crab legs out of the box, wash them well, and dry them with paper towels.
- In a small saucepan, melt the butter over low heat. Skim the foam off the top of the butter and throw it away so you can use the rest of the clarified butter. Pour the butter into a larger cast iron pan.
- Put the butter on medium-low heat and add the lemon juice, fresh garlic, dry rub spices, parsley, and Tabasco sauce to taste. Whisk until well combined and turn off the heat. Save half a cup of butter to use as a dip for the cooked crab meat when you serve it.
- If you still have some butter sauce left over, coat each whole leg in it and put it on a baking sheet. Repeat this process until all the legs are coated.
- Put the crab legs right on the grill or smoker rack and smoke them for 15 minutes. Baste the crab legs with the butter sauce mixture halfway through, and then smoke them for another 15 to 30 minutes, or until they reach 145 F inside.
- Put them on a platter and take them off the grill to serve family style. If you want, you can serve it with cocktail sauce, fresh lemon wedges, and the garlic butter sauce that you set aside.
The smoking time for crab legs can vary depending on their size and your preferred level of smokiness. As a general guideline, smoking crab legs typically takes about 20-30 minutes at a temperature of 225-250°F (107-121°C). A meat thermometer should be used to check the internal temperature of the crab legs, though, to make sure they reach 145°F (63°C) before they can be eaten.
It’s best to use thawed crab legs for smoking to ensure even cooking and proper flavor infusion. Put frozen crab legs in the fridge overnight to thaw, or put them in a plastic bag and put them in cold water until they are completely thawed. Ensure the crab legs are completely thawed before smoking them.
Yes, you can reheat leftover smoked crab legs. Put them in a baking dish with a lid and add a little liquid (like water or broth) to keep them from drying out. Warm them in an oven that has already been preheated to 350°F (175°C) for 10 to 15 minutes, or until they are fully heated through.
Why This Recipe Works:
- Adding Flavor: Smoking the crab legs gives them a unique smoky flavor that makes the dish more complex and full-bodied than steaming or boiling them. For this kind of shellfish, my favorite way to cook it is over a wood fire.
- The Garlic Butter Sauce: The spicy garlic butter sauce provides a tasty addition to the smoked crab legs while they are being grilled or smoked, and it’s also great for dipping.
- This is the best way to cook snow crab legs because it’s so easy and straightforward. While cooking seafood can be scary at times, this simple recipe makes it easy for even the most inexperienced grillers to make delicious food that looks great on your table (perfect for a special occasion). This seafood dinner will be a hit with you and your guests, I promise!
