Smoking crab legs is a fantastic way to add flavor and heat them through without overcooking. With a smoky, buttery exterior and tender meat inside, smoked crab legs make for an impressive appetizer or main course. But knowing exactly how long to smoke crab legs is key to getting perfectly cooked results.
Smoking is a cooking technique that exposes food to smoke from burning wood or charcoal. The smoke adds flavor while the indirect heat gently cooks the food. While crab legs are sold pre-cooked smoking them is an excellent way to reheat them without drying them out or making them rubbery.
Smoking works well for crab legs because the shells help retain moisture The smoke and spice rub add flavor that gets absorbed into the meat. Smoking also allows you to cook a large batch of crab legs evenly without having to worry about timing each individual piece
Some tips when smoking crab legs
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Use a milder wood like alder or oak so the smoke doesn’t overpower the delicate crab flavor.
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Choose a spice rub with flavors that complement seafood. Go for garlic, lemon, paprika or Old Bay seasoning.
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Smoke the legs shell-on to preserve moisture. Crack them open tableside.
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Brush the legs with melted, seasoned butter before and during smoking for added flavor and moisture.
How Long Should You Smoke Crab Legs?
Crab legs only need a short stay in the smoker since they come pre-cooked. The goal is to gently reheat them while imparting flavor.
For king crab legs, smoke them for 20 minutes at 225°F to 250°F.
For smaller snow crab legs, reduce the smoking time to 10-15 minutes.
These times are for thawed crab legs. If working with frozen, add 15 minutes.
Check for doneness by cracking open a leg. The meat should slide right out of the shell when they are ready. If the meat seems stuck, give them 5 more minutes.
Smoking times can vary based on the size of the legs and your smoker’s temperature. Start checking early and rely on the visual cues rather than just the clock.
Step-By-Step Instructions for Smoking Crab Legs
Follow these simple steps for foolproof smoked crab legs every time:
1. Thaw the Crab Legs
Always thaw frozen crab legs before smoking. Place them in the refrigerator for 12-24 hours. For quicker thawing, seal the legs in a plastic bag and submerge in cold water, changing the water every 30 minutes until thawed.
2. Prepare the Smoker
Set up your smoker with the wood of your choice. Alder, oak, cherry, and apple all work well. Bring the smoker to 225°F to 250°F.
Adding a water pan or foil pan with liquid can help maintain temperature and moisture.
3. Season the Crab Legs
Make a spice rub or melted butter mix. Coat each leg with the seasoning, getting into all the nooks and crannies.
Great seasonings include Old Bay, lemon pepper, paprika, garlic, chili powder, brown sugar, and fresh herbs.
4. Smoke the Crab Legs
Place the seasoned legs directly on the grill grates. Close the lid and smoke king crab legs for 20 minutes, 10-15 for snow crab.
Flip the legs halfway through and brush again with seasoning mix if desired.
5. Check for Doneness
After the estimated cook time, start checking for doneness. Carefully open one leg. The meat should slide right out. If not, continue smoking in 5 minute increments.
6. Serve and Enjoy
Remove the smoked crab from the smoker and serve immediately for the best texture and flavor. Provide small hammers, shells crackers and picks for easy eating.
Offer melted butter, lemon wedges and extra seasonings for dipping. Smoked crab also pairs well with grilled corn, coleslaw or potatoes.
Smoking Different Types of Crab Legs
Beyond king and snow, other varieties of crab legs take well to smoking. Follow the same method but adjust times as needed.
Dungeness Crab Legs – Smaller in size, smoke for 10-15 minutes.
Stone Crab – Since the claws are smaller, keep smoking time to 10 minutes max.
Blue Crab – With smaller pieces of meat, smoke just long enough to heat through, 5-10 minutes.
No matter the type, check early for doneness and rely on visual cues. Stop smoking as soon as the meat releases cleanly from the shells.
How to Tell When Crab Legs Are Done Smoking
It can be tricky to tell when crab legs are finished smoking since you can’t use an instant read thermometer. Here are some ways to check for doneness:
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Gently twist a leg. It should twist right off at the joint when done.
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Tap the shell with tongs or a spoon. It will sound hollow if properly smoked.
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Pull meat away from the shell. It should release cleanly without sticking.
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Cut into a leg. The meat inside should be opaque, not translucent.
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Sample a piece of meat. It should be heated through without being tough.
Don’t rely on time alone. Use the visual and textural signs to determine when your crab legs are perfectly smoked.
Helpful Tips for Smoking Crab Legs
Follow these tips for the highest quality smoked crab legs:
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Choose legs labeled “Ultimate” or “Colossal”. Bigger legs hold more meat.
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Thaw properly in the refrigerator, not at room temperature.
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Remove the rubber bands before smoking so seasonings can penetrate.
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Smoke over indirect heat, keeping the temperature low. Direct heat can toughen the meat.
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Turn the legs halfway through for even cooking.
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Pull directly from the smoker to serving platter. The shells keep them hot.
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Provide small hammers and picks for easy cracking and accessing the meat.
Common FAQs about Smoking Crab Legs
Is it worth smoking pre-cooked crab legs?
Yes, smoking pre-cooked legs is worthwhile. It adds flavor, gently reheats them, and frees up oven space.
Do you need to add liquid when smoking crab legs?
Adding liquid isn’t strictly necessary but can help maintain temperature and moisture inside the smoker.
Should you flip crab legs when smoking?
Flipping halfway through ensures even exposure to smoke and heat. It may not be essential but is recommended.
Can you put frozen crab legs directly into the smoker?
Always thaw frozen crab legs before smoking. Starting with frozen legs makes it harder to judge doneness accurately.
How do you keep crab legs moist in the smoker?
Brushing with melted, seasoned butter before and during smoking helps keep crab legs tender and juicy.
The Takeaway on Smoking Crab Legs
Smoking pre-cooked crab legs is an easy way to prepare them with big flavor. Allow 20 minutes for king crab and 10-15 for smaller snow crab legs. Check early for doneness and rely on visual cues over time alone. Brush with a seasoned butter mix and serve smoked crab legs hot off the grill alongside grilled corn, coleslaw or potatoes for an impressive meal.
What Type of Crab Legs Are Best For Smoking?
When it comes to smoking crab legs, certain varieties are more suitable due to their size and meatiness. The following types of fresh crab legs are often considered best for smoking:
- Alaskan King Crab Legs: This style of crab legs are known for their large size and sweet, succulent meat. Their robust texture holds up well to the smoking process, resulting in flavorful and meaty crab legs.
- Snow Crab Legs: Snow crab legs are another popular choice for smoking. They have a delicate and slightly sweet flavor that pairs well with smoky undertones. Snow crab legs are typically smaller in size compared to Alaskan King Crab legs but still provide ample meat to enjoy. I find these are the most common in grocery stores or online retailers.
- Dungeness Crab Legs: Dungeness crab legs offer a rich and slightly nutty flavor. While they may be smaller than Alaskan King Crab legs, they can still be successfully smoked, infusing them with smoky goodness while maintaining their delectable taste.
Each of these styles of hardshell crabs are great options because they all have a similar delicate flavor but it pairs well with this method of preparation.
What Type Of Grill Can Be Used To Smoke Crab Legs?
When it comes to smoking crab legs, various types of grills can be used depending on your preferences and equipment availability. Here are a few options commonly used for smoking:
- Charcoal Grill: A traditional charcoal grill can be an excellent choice for smoking crab legs. Using charcoal briquettes or lump charcoal, you can create indirect heat by placing the coals on one side and the crab legs on the other. Adding wood chips or chunks, such as mesquite, hickory, or fruitwood, to the coals can generate the desired smoky flavor.
- Gas Grill with Smoker Box: Many gas grills come with a smoker box or have the option to purchase one separately. A smoker box allows you to add wood chips or pellets that generate smoke while the grill provides consistent heat. The
- Electric Smoker (Pellet Grill ): An electric smoker provides a convenient option for smoking crab legs. These smokers offer precise temperature control and can be set up to maintain a consistent temperature throughout the smoking process. Simply place the crab legs on the smoker racks, add wood chips or pellets to the designated chamber, and let the electric smoker work its magic.
Remember to follow the manufacturer’s instructions for your specific grill or smoker to ensure proper usage and safety. Experimentation and adjustments may be necessary to achieve the desired smoky flavor and cooking results.
- Baking Pan or Large Cast Iron
- Small Saucepan
- Liquid Measuring Cup
- Whisk
- Basting Brush
- Tongs
- Crab Cracker and cocktail fork (if desired)
- Crab Legs: Use fresh crabs or frozen crab legs. If they are frozen, defrost them in the fridge or run them under cool water.
- Butter: Melt the butter in a large pan to make clarified butter for this recipe. This is the process of skimming the milk solids that separate off the top of the melted butter.
- Worcestershire Sauce
- Cajun Seasoning: Use a cajun dry rub of your choice or sub with Old Bay seasoning as an alternative.
- Fresh Garlic: Minced the garlic for this recipe for best results to get as much flavor into the butter.
- Fresh Lemon Juice: This is best with fresh lemons and extra lemon wedges can be added to the smoker for garnishing at the end of the cook.
- Fresh Parsley: Fresh herbs add a nice fresh flavor and pop of color.
- Tabasco Sauce: This adds some heat
You can also make your own boil mixture instead with this crab boil recipe.
