Smoked Crab Legs – The Recipe
The crab legs are best prepared smoked, which is why we will be giving you some recommendations, tips, and a recipe to make smoked crab legs.
Ingredients
- 2 lbs snow crab legs
- 8 oz Kerrygold butter
- 1 clove garlic
- 1 squirt lemon juice or 1-2 lemons
- Paprika
- 1 handful Italian parsley
Instructions
- To grill the crab legs, the first thing to do is to expose a piece of the meat with kitchen scissors so that the seasoning, flavor, and smoke reach the crab meat.
- Once you have made the necessary cuts, proceed to prepare the butter. In a container, add 1 squirt of unsalted butter, a handful of finely chopped Italian parsley, salt, and pepper to taste, juice of 1–2 lemons, a touch of Paprika de la Vera (sweet) or Paprika for smoking, and a touch of red pepper (cayenne) for a spicy touch.
- Additionally, add two cloves of garlic. It’s better to add them whole and for the butter to catch the garlic flavor since you don’t want to feel the piece of garlic when biting the crab. But if you are a garlic lover, it is fine to cut it finely or use garlic powder which you can purchase in-store or online. One of the most recommended garlic powders is the McCormick Garlic Powder. It’s a California-style powder blend with parsley. So, if you’re using this, there’d be no need for extra parsley addition.
- Over medium heat on the grill or smoker, add the butter with all its seasonings and spices so that it melts, and the flavors are incorporated.
- Once the butter has melted, rub the crab generously and place it on the grill over indirect heat. The butter will catch fire if it is not placed over indirect heat.
- Continue to paint the crab with the butter until it is about to reach 140 degrees Fahrenheit. Smoke the crab leg at around 225 degrees Fahrenheit for up to 20 minutes.
Video
Nutrition
Calories: 190kcal