This very simple recipe will give a unique smoky flavor to the delicate crabmeat. To eat we recommend removing the meat from the shells and dipping it in clarified butter seasoned with some smoked salt.Ingredients
- King Crab Claws and legs (preferably fresh and as many as you can get)
- Cedar Plank
- Cedar wraps
- Preheat your grill to 350 degrees.
- After soaking the cedar wrap, tear it into 1 inch strips. Bundle 3 pieces of crab together and wrap the cedar strip around, secure with a piece of twine. Place the secured bundles on the soaked cedar plank and close the lid for about 15 minutes.
- When they are ready the crab shells will have yellowed slightly and have a delicious smoked cedar flavor.
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