Brian Trommater
TVWBB Super Fan
I picked up a lobster and bag of crab legs at Sam's. A guy from work said that he smokes the crab but did not give me any idea how he does it. Anybody ever smoke them?
Snow Crab leg help
- Thread starter Brian Trommater
- Start date
Clint
TVWBB Olympian
I haven't and don't think it'd add all that much to it, but I did a few shrimp & crab boils this summer on the grill. I smoke roasted the potatoes & corn before throwing them in the pot and that added a bunch of flavor.
Most likely your crab & lobster are already cooked so they probably only need to be reheated
http://tvwbb.com/showthread.php?61140-Corn-n-Crab&p=676907&viewfull=1#post676907
Brian Trommater
TVWBB Super Fan
The lobster tail is about 18 oz raw. I was planning on grilling it. Going to try the crab on the grill also. From what I have been able to read it does pretty good on the grill.
Crab legs on the grill are the ultimate in simplicity and deliciousness:
One pound of crab legs per serving is usually sufficient, except when our daughter comes to dinner! She has loved these since she was 9 years old. Don't ignore the knuckle, the mass of cartilage joining the base of several legs -- it has fingers of delicious flesh running through it.
Biardi crab legs were fairly new in the Atlanta market in 1993. They are considered the "king crab of the snow crab family," and are priced between the two.
Crab legs usually come pre-cooked and frozen. They can be reheated from the frozen state or after they've defrosted.
RINSE crab legs under cold running water to remove any ice glaze; pat dry with paper towels.
TO GRILL CRAB LEGS: Grill over Direct/ Medium-High heat for 2 minutes on the first side and for 1–2 minutes on the other, until heated well throughout. Serve immediately with Garlic-Lemon Dipping Butter Sauce (below) or cocktail sauce.
- - - - - - - - - -
LEMON–GARLIC BUTTER DIPPING SAUCE
Enough for 4 servings.
1 stick (4 oz) unsalted butter
3 1/2 teaspoons freshly squeezed lemon juice
1 tablespoon water
1/2 teaspoon kosher salt
1/4 teaspoon Dijon mustard
1/8 teaspoon Worcestershire sauce
1/8 teaspoon granulated garlic
OPTIONAL:
A drop or two of Tabasco sauce
Old Bay Seasoning OR Rick Moonen's (Old Bay Style) Salt-Free Chesapeake Seasoning (from Rick Moonen and Roy Finamore. “Fish Without a Doubt—The Cook’s Essential Companion” © 2008 Houghton Mifflin, ISBN-13: 978-0618531196 (page 441)
Add butter to a clean saucepan. Add the remaining ingredients, whisking over low heat until you have a creamy emulsion. Pour into individual dipping bowls and serve with hot crab legs, lobster, etc.
Rita
One pound of crab legs per serving is usually sufficient, except when our daughter comes to dinner! She has loved these since she was 9 years old. Don't ignore the knuckle, the mass of cartilage joining the base of several legs -- it has fingers of delicious flesh running through it.
Biardi crab legs were fairly new in the Atlanta market in 1993. They are considered the "king crab of the snow crab family," and are priced between the two.
Crab legs usually come pre-cooked and frozen. They can be reheated from the frozen state or after they've defrosted.
RINSE crab legs under cold running water to remove any ice glaze; pat dry with paper towels.
TO GRILL CRAB LEGS: Grill over Direct/ Medium-High heat for 2 minutes on the first side and for 1–2 minutes on the other, until heated well throughout. Serve immediately with Garlic-Lemon Dipping Butter Sauce (below) or cocktail sauce.
- - - - - - - - - -
LEMON–GARLIC BUTTER DIPPING SAUCE
Enough for 4 servings.
1 stick (4 oz) unsalted butter
3 1/2 teaspoons freshly squeezed lemon juice
1 tablespoon water
1/2 teaspoon kosher salt
1/4 teaspoon Dijon mustard
1/8 teaspoon Worcestershire sauce
1/8 teaspoon granulated garlic
OPTIONAL:
A drop or two of Tabasco sauce
Old Bay Seasoning OR Rick Moonen's (Old Bay Style) Salt-Free Chesapeake Seasoning (from Rick Moonen and Roy Finamore. “Fish Without a Doubt—The Cook’s Essential Companion” © 2008 Houghton Mifflin, ISBN-13: 978-0618531196 (page 441)
Add butter to a clean saucepan. Add the remaining ingredients, whisking over low heat until you have a creamy emulsion. Pour into individual dipping bowls and serve with hot crab legs, lobster, etc.
Rita
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