Smoked Crab and Mountain Butter
Is there a better way to warm up your BC Dungeness Crab than with a little smoke? I’d be hard pressed to say otherwise here. Yes, the shells are going to absorb most of the smoke, but you get this beautifully subtle hint of it in the meat that takes an already delicious treat to another level! Try making it with the compound butter recipe here as well!
Ingredients
For the crab:
- 3 lbs BC Dungeness Crab Legs and Claws Thawed
- Apple Wood or any choice of wood
For the Mountain Butter
- 1 cup Salted Butter:
- 1 tsp Smoked Paprika
- 1 tsp Fresh Thyme
- 1 clove Garlic – Diced Fine
- ½ Shallot – Diced Fine
- ½ of a Lemon Zested
Instructions
Let’s begin!
- Let’s get the Grill on and running to a solid temperature of 275f with indirect heat. While that’s happening, into a cast iron place all of your ingredients for the Mountain Butter. You don’t need to mix it around. Once the butter melts on the grill, you are good! Once the grill has come to Temperature, add some Apple Wood or any other wood you like and let the smoke run for a minute or 2 to allow it to run a bit cleaner. Add the BC Dungeness Crab to the grill on the “cold” side, and place the butter on the grill over the heat source. Close it up and leave for 10 minutes.
- Once ten minutes is up, open the lid and work quickly! Give your butter pan a spin and rotate around the Crab Legs so that every part is getting touched by the smoke. Close the lids and leave for another 10 minutes. Repeat this 3 times.
- Once you’ve flipped the legs a few times and once the legs are hot to the touch, it’s time to get them off the grill! Remove to a cookie sheet and set on the table with the Mountain Butter Dip and dig in!!
Enjoy!
Tried this recipe?Mention @weheartbccrab or tag #weheartbccrab!
This project is supported by the BC Government’s Buy BC Partnership Program; delivered by MNP LLP with funding from the Government of British Columbia.