Crab on the PBC?

[hubmacfan]

Anyone tried to smoke some crab legs on the PBC? I'm thinking of it, but I want to get an idea of what times to expect since most recipes I've seen say to smoke at 225 degrees.

[OneEyedJack]

Smoked crab? I've had crab steamed with butter dipping sauce and crab sautéed with garlic, but never smoked. I can't imagine what that would taste like. Are you using your local crabs or Alaskan King Crab? Will be looking forward to hear how it comes out.

[Troutman]

I've done the big old king crab legs on a smoker before just lying down horizontally. They come out great !! Just don't want to overdo it, crab meat cooks fast and can dry out and get rubbery like scallops or shrimp. I don't own a PBC but would imagine if you hang them (?) somehow it would amount to the same thing.

[jfmorris]

I can see cooking crab with indirect heat on the grill, but not sure what it buys you, other than not having to have a large pot. It's not like smoke will penetrate the shell on the crab legs, and if anything, it might leave a sooty component that gets your hands nice and dirty when cracking the crab legs... so smoke would be out of the question.

[Troutman]

I've smoked all kinds of seafood; lobster, crab, shrimp and scallops (including all manner of fish). You're not talking low and slow for hours here. It takes crab all of about 30 minutes to cook and you do get a nice smokey note to the meat. It's not like eating smokey brisket but does add a nice dimension. The trick is to crack the shells before putting them on. That's been my experience.

[jfmorris]

Troutman if the shells are cracked, then that makes a difference. I've grilled plenty of shrimp, and scallops at some point in the paste. Just never would have thought of doing crab legs or other hard shelled seafood. I'll try indirect with a little smoke next time, and see how it turns out.

[hubmacfan]

For those wondering, here's the first smoked crab leg recipe I saw. I've seen several others since then.

[Troutman]

That’s it right there, Malcom Reef is the man

[FireMan]

What Troutman said. You take the slow out of the low & slow. It would be like any other shellfish, can be done, just gotta watch it. The smoke will permeate the crab legs just like any other shell. I’ve smoked eggs & the smoke makes it thru the shells except eggs are slow, much slower. You also have a grate with your PBC. You could lay em on it. 🕶

[hubmacfan]

I planned on using the grate.

I'm trying to decide on a Mother's Day meal. Either this or @Troutman's redfish Pontchartrain. Already have the redfish and the shrimp for the latter.

[FireMan]

That redfish sounds killer,

[IowaGirl]

Adding some off-topic levity --

I haven't smoked crabs, but a few times I've been crabby around my smoker. Does that count?

[FireMan]

How could you ever be crabby around yer smoker? I mean it’s a smoker, love is in the air.

[klflowers]

Yep, when I can't get it to hold the right temps. Crabby is one word for it.

[klflowers]

I do king crab leg boils all the time and it never occurred to me to put them on the grill. Next time up though.

[HawkerXP]

Should be interesting and fast, maybe have a second meat to hang and use up your charcoal, like chicken.

[cgrover60]

Grilled king crab on charcoal direct heat is to die for. A couple slits in the shells and brushed with butter for 8 to 10 minutes tops turning often has worked many many times for me. Never thought to add smoke so might have to do just that this weekend!