Whole smoked crab on a rustic wooden platter with lemon wedges and herbs

Deliciously Healthy Whole Smoked Crab

Name: Deliciously Healthy Whole Smoked Crab
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 2
Cuisine: Seafood
Ingredients: 1 piece Whole live crab (fresh, about 1.5 lbs); 1 tbsp Sea salt (preferably coarse); 1 tsp Black pepper, freshly ground; 1 tsp Garlic powder; 1 tsp Paprika (smoked or regular); 2 tbsp Olive oil (extra virgin); 1 piece Lemon, sliced for serving; a handful n/a Wood chips for smoking (apple or hickory)

Home Page / Smoked Recipes / How to Smoke Crab

medium

1 hour 15 min

Nutritional value per serving

Calories250kcal

Carbs3gram

Fat5gram

Protein30gram

Ingredients

Quantity

Whole live crab (fresh, about 1.5 lbs)1 piece
Sea salt (preferably coarse)1 tbsp
Black pepper, freshly ground1 tsp
Garlic powder1 tsp
Paprika (smoked or regular)1 tsp
Olive oil (extra virgin)2 tbsp
Lemon, sliced for serving1 piece
Wood chips for smoking (apple or hickory)a handful n/a

This recipe guides you through smoking a whole crab in a simple, healthy, and delicious way. Smoking enhances the crab's natural sweetness and imparts a wonderful aroma without unhealthy additives. The total cost for ingredients is approximately $25 / €23 / £20 / ₹1900. The final dish contains around 250 kcal per serving. This recipe suits a healthy eating diet and is medium in difficulty, requiring about 2 hours for total preparation and cooking time. You'll find step-by-step instructions and tips to ensure food safety and maximum flavor.

Preparation instructions

Prepare the Crab

1Make sure the crab is alive and fresh. Rinse it gently under cold water to clean it, removing any debris. Avoid cross-contamination by cleaning surfaces and utensils immediately after handling raw crab.

Preheat the Smoker

2Preheat your smoker to 225°F (107°C). Soak wood chips in water for 30 minutes before placing them on hot coals or in the smoker box for gas/electric smokers.

Season the Crab

3Pat the crab dry with paper towels. Rub the crab inside and out with olive oil, then season generously with sea salt, black pepper, garlic powder, and paprika. Let it rest for 10 minutes to absorb flavors.

Place Crab in Smoker

4Put the crab directly on the smoker grate or on a rack. Arrange it so air and smoke circulate around it evenly.

Smoke the Crab

5Smoke the crab at 225°F (107°C) for 1 hour to 1 hour 15 minutes. Maintain a consistent temperature and check occasionally. The crab is done when the internal temperature (measured at the thickest part of the leg meat) reaches 145°F (63°C) and the meat is opaque and flaky.

Remove and Rest

6Carefully remove the crab from the smoker using tongs or gloves. Let it rest for 5-10 minutes before serving; this allows juices to redistribute for moist meat.

Serve

7Serve the smoked crab with lemon slices on the side. Optionally, add melted butter or a spicy aioli dip for extra flavor.

Cooking Tips

1Use fresh, live crabs from a reputable source for the best taste and safety.

2Avoid opening the crab before cooking to retain moisture and flavor.

3Maintain steady smoker temperature to cook crab evenly and safely.

4Clean utensils and surfaces after handling raw crab to prevent cross-contamination.

5Try different wood chips like cherry or mesquite for varied smoky flavors.

Equipment

Smoker or grill with smoker box
Meat thermometer
Tongs or heatproof gloves
Small bowl for soaking wood chips
Paper towels
Serving plate

Shopping List

[ ] Whole live crab (~$20): Choose firm, active crabs with fresh smell.
[ ] Sea salt (~$1): Coarse sea salt works best for seasoning.
[ ] Black pepper (~$0.5): Freshly ground for best flavor.
[ ] Garlic powder (~$1): Adds savory depth.
[ ] Paprika (~$1): Smoked paprika adds extra smokiness.
[ ] Olive oil (~$2): Extra virgin olive oil for seasoning.
[ ] Lemon (~$0.5): Fresh lemons enhance flavor and presentation.
[ ] Wood chips (~$2): Apple or hickory wood chips for smoking.

Total Cost: ~$28

FAQ

How do I ensure the crab is safe to eat?

Always cook crab to an internal temperature of at least 145°F (63°C). Use a food-safe thermometer to check the thickest part of the leg meat. Proper cleaning and avoiding cross-contamination are crucial.

Can I use frozen crab for this recipe?

Fresh live crab is best for smoking. If using frozen crab, thaw completely in the refrigerator and pat dry before seasoning and smoking, though the texture might differ slightly.