Smoked Dungeness Crab

Directions

This is one of the easiest recipes we’ll have all season because not much goes into it. In fact, the act of eating the crabs probably takes more work than actually cooking them. But they’re super tasty.

Start by heating your smoker to 250 indirect, using your preferred wood. I used pecan. Once it’s up to temp, place a half foil pan full of water underneath your smoker rack and then put your crabs on the rack above the water. This just helps keep moisture in the smoker to keep them from drying out.

After putting them in the smoker, melt a stick of butter in a small saucepan on the stove. Add 2 TBSP of Lane’s BBQ Sweet Heat Rub and mix together. Sweet Heat is one of my favorite Lane’s rubs because, as its name suggests, it offers both the sweetness of brown sugar and the kick of cayenne and sriracha powder.

Dab a basting brush or mop into the butter mixture, then dab it on top of each of your crabs. Do this every 5-10 minutes throughout the cook. The crabs will only go for about 30 minutes. They’re already cooked, so you’re really just heating them through and adding a little bit of smoke in the process. After about 30 minutes, they’re ready to eat.

In another saucepan, heat 1 cup of vinegar, one cup of thinly chopped sweet onion, and 1 teaspoon of coarse ground black pepper. Mix well. This is your dipping sauce, or you can always use the classic drawn butter. Serve with some corn or potatoes for an easy, Maryland themed tailgate.

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