Smoked Crab Legs Recipe: How to Make Smoked Crab Legs

Smoked crab legs is a BBQ-inspired seafood dish made by cooking the legs of this popular crustacean in a wood pellet grill or electric smoker. Boiling crab legs is the most common method of cooking them, but smoking this delicate shellfish over indirect heat results in a tender dish infused with a unique smoky flavor.

Smoking is the process of exposing food to smoke to cook it and add flavor. Hot smoking involves exposing meats and seafood to smoke that’s hot enough to slowly cook them through (about 200–300 degrees Fahrenheit). Most grocery stores sell pre-cooked crab legs, which makes the smoking process for crab far shorter than most smoked dishes.

Whether you’re a BBQ pro or grilling novice, follow these tips to make the most of your smoky grilled crab legs.

1. 1. Experiment with seasonings. Customize any smoked crab recipe to incorporate the seasonings of your choice. Liven up the herb butter for your crab legs with add-ins like Old Bay seasoning, Cajun seasoning, garlic powder, and other spices and dried herbs.
2. 2. Switch up the wood chips. Experiment with different wood chips in your smoker to achieve variations in smoke flavor. Subtler woods—like apple, maple, alder, and cherrywood—will infuse the crabmeat with a mild flavor (recommended for seafood dishes). Hickory, pecan, and mesquite result in a more intense smoky taste. Learn more about smoking wood chips.
3. 3. Store properly. Enjoy freshly cooked crab immediately, or store leftovers in an airtight container in the fridge for up to 4 days. For long-term storage, remove the smoked crabmeat from the shells and store it in a freezer-safe bag in the freezer for up to 3 months. Allow the meat to cool to room temperature before storing it in your freezer in an airtight container.