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Smoked Crab Legs


Scale

Ingredients

  • 10lbs Snow Crab Legs
  • 1lb Real Butter
  • 2 Tablespoons Killer Hogs The BBQ Rub
  • 1 Tablespoon Dried Parsley
  • ½ teaspoon Crab/Shrimp Boil seasoning
  • Juice from 1 lemon

For Serving

  • drawn butter
  • lemon slices
  • cocktail sauce

Instructions

  1. Prepare Charcoal Smoker for indirect cooking at 250⁰. Add 1 chunk of seasoned cherry wood for smoke.
  2. Melt butter in a small saucepan over low heat.
  3. Add BBQ Rub, Crab/Shrimp boil seasoning, parsley, and lemon juice; stir to combine.
  4. Place the Butter mixture in a half size aluminum steam pan and dredge each crab leg cluster in the butter. Reserve the remaining butter mixture for basting.
  5. Arrange crab clusters on cooking grate and smoke for ½ hour. Basting every ten minutes with reserved butter mixture.
  6. Remove the crab legs from the smoker after 30 minutes of smoking. Legs should be steaming hot at this point.
  7. Serve immediately with drawn butter, cocktail sauce, and extra lemon wedges.

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