Smoked Crab Legs
King crab legs with smoky flavor.
Jump to RecipeKing crab legs on the smoker pick up a subtle smokiness that enhances their natural sweetness. Since they're already cooked, you're really just warming them and adding flavor. It's an easy way to make crab legs feel extra special.
This is celebration food - perfect for New Year's Eve, special dinners, or any time you want to indulge. Crab legs always feel festive.
Serve with plenty of drawn butter seasoned with Old Bay, lemon wedges, and proper tools for getting the meat out. Keep sides simple - maybe some corn on the cob or a light salad. This is about the crab.
The Old Bay butter is classic with crab but you can customize - try Cajun seasoning, garlic butter, or a bit of Asian influence with sesame oil and ginger.
Split the shells partially before smoking to let the smoke penetrate. Since they're pre-cooked, you're just warming through and adding smoke flavor. Don't overdo it - 25-30 minutes is plenty.
Ingredients
Instructions
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1
Partially split the crab legs lengthwise with kitchen shears to expose the meat — this lets the smoke flavor penetrate.
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2
Set your smoker to 250°F with Bear Mountain Apple Pellets for a light, sweet smoke.
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3
Place the crab legs directly on the smoker grate and smoke for 25-30 minutes until heated through.
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4
While the crab smokes, melt butter with minced garlic and a teaspoon of Old Bay seasoning.
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5
Serve the smoked crab legs with the seasoned butter and plenty of lemon wedges for squeezing.