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Smoked Dungeness Crab

BHam_EggBHam_Egg Posts: 8
in Seafood
Picked these guys up on a Costco run. Smoked at 235 for 20min then basted with Butter. Flip after the 30 min mark, baste and smoke for 10min. 
Such a good flavor.
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Comments

  • pgprescottpgprescott Posts: 14,481
    I’m really jealous. Enjoy!
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  • abtaylor260abtaylor260 Posts: 242
    Wow that looks great. Wish I has access to great seafood. Not so much in Oklahoma. 
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  • dmchicagodmchicago Posts: 4,440
    Next Level.
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • ThatgrimguyThatgrimguy Posts: 4,649
    I've never smoked crab! How did it come out?
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • BotchBotch Posts: 14,443
    Love crab; like @abtaylor260 don't see much in utard.  
    ____________________________________________

    "Better to die on your feet, than live on your knees"  - Midnight Oil

    Ogden, Utard  

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  • JohnEggGioJohnEggGio Posts: 1,430
    Never had dungeness - definitely curious.  Can’t help wondering about the effectiveness of basting a hard exterior shell.  No offense intended.
    Maryland, 1 LBGE
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  • buzd504buzd504 Posts: 3,763
    JohnEggGio said:
    Never had dungeness - definitely curious.  Can’t help wondering about the effectiveness of basting a hard exterior shell.  No offense intended.

    Personally, i would crack the top off to baste them. 
    NOLA
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  • Mark_B_GoodMark_B_Good Posts: 1,323
    You basted the shell?
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • YukonRonYukonRon Posts: 16,867
    wd have done smoked king crab and oysters, no basting just cracked and devined butter. Killer.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • BHam_EggBHam_Egg Posts: 8
    Thatgrimguy said:
    I've never smoked crab! How did it come out?
    It was delicious! I was iffy about not really knowing when to pull you can’t exactly probe a crab(or can you?), we went off a random YouTube clip for guidance. But after 40 min total cook time they were perfect. 
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  • BHam_EggBHam_Egg Posts: 8
    Mark_B_Good said:
    You basted the shell?
    Pretty much. It felt strange but the seasoning cross contamination(if that’s a thing) while cracking and eating somewhat works. Similar to putting straight dry seasoning to the outside. 
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  • td66snrftd66snrf Posts: 1,799
    @BHam_Egg .     Dungeness crab, like king crab if it's orange it's already been cooked so you're really just heating it up. I  like to steam them that way you can't burn them.  Just works for me. 
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • Mark_B_GoodMark_B_Good Posts: 1,323
    BHam_Egg said:
    Mark_B_Good said:
    You basted the shell?
    Pretty much. It felt strange but the seasoning cross contamination(if that’s a thing) while cracking and eating somewhat works. Similar to putting straight dry seasoning to the outside. 
    Did it penetrate the shell, or did it get in only when you cracked it? I'm wondering if it's not better to make quick incisions just before they are done to pour the seasoning/butter mix in?
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
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  • LegumeLegume Posts: 14,077
    Crazy opinion here, but dungeness is best served cold.
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  • CalbbqerCalbbqer Posts: 69
    It won’t penetrate the shell. Seasoning the shell allows you to take on whatever flavor you choose because you won’t need the cracker for the legs - probably only for the two big claws.If you cut it open it may dry out if you cook it for too long. 

    Here are some old photos: 

    Fresh crabs

    Cooked crabs from Costco 


    Steamed and wok tossed in a chili garlic sauce


    Steamed with lemon butter dipping sauce


    favorite part of the crab


    Crab and salted duck egg fried rice

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  • BHam_EggBHam_Egg Posts: 8
    Mark_B_Good said:
    BHam_Egg said:
    Mark_B_Good said:
    You basted the shell?
    Pretty much. It felt strange but the seasoning cross contamination(if that’s a thing) while cracking and eating somewhat works. Similar to putting straight dry seasoning to the outside. 
    Did it penetrate the shell, or did it get in only when you cracked it? I'm wondering if it's not better to make quick incisions just before they are done to pour the seasoning/butter mix in?
    No it didn’t. That’s a good idea. 
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