Cajun Crab Legs

4     30 minutes     Smoke     Oak

My first judgement of a new barbecue joint happens the moment I step out of my car in the parking lot. Do I smell smoke? If so, it’s a good sign. If not, they aren’t smoking on site. With any great barbecue meal, the flavor starts with your nose first, then your eyes, and finally, your taste buds. Crab legs never smelled or tasted this good.

½ cup cocktail sauce

2 tablespoons hot sauce (optional)

2 teaspoons prepared horseradish (optional)

½ cup (1 stick) butter, melted

1 tablespoon Cajun Seasoning

4 snow crab leg clusters

1 lemon, cut into wedges, for serving

1. If you like your cocktail sauce hot, whisk together the cocktail sauce, hot sauce, and horseradish in a small bowl. If you prefer a milder taste, leave out the hot sauce and horseradish and set the cocktail sauce aside for serving.
2. In a separate small bowl, whisk together the butter and Cajun seasoning. Divide the Cajun butter in half.
3. Preheat the smoker to 250°F and add wood. Oil the grill grate, or a nonstick grill mat, or perforated pizza screen.
4. Place the crab legs on the smoker rack and smoke them for 20 minutes.
5. Baste the crab legs with half of the Cajun butter and smoke them for 10 minutes.
6. Remove the crab legs from the heat. The meat should be opaque and firm.
7. Serve the crab legs with the remaining Cajun butter, prepared cocktail sauce, and lemon wedges.

Be sure you have some shellfish crackers to break into the crab legs. I mean the tool, not saltines. Kitchen shears can also be a great assist.