Smoked Crab
Fresh crab meat portions are coated with a spicy seasoning crust and hot smoked. The delicate crab meat absorbs the mild smoke from alder and lemon wood beautifully. The result is an intensely aromatic dish that can be enjoyed both on its own and in salads or on bread.
Ingredients(for 1 kg)
Instructions
Preparation
20 min.Pat crab meat dry and rub with olive oil. Mix dry rub from salt, paprika, garlic powder, cayenne, lemon zest and pepper and distribute evenly over the crab meat. Let rest for 20 minutes.
Prepare Smoker
15 min.Preheat smoker to 105-115 °C. Add alder and lemon wood chips. Soak cedar wood plank for 30 minutes and lightly oil, then place in the preheated smoker until it lightly smokes.
Smoking
45-75 min.Place crab meat on the prepared cedar wood plank or the oiled grate in the smoker. Smoke at 105-115 °C until a core temperature of 63-65 °C is reached. Serve with lemon wedges and fresh herbs.
Pro Tip
Smoke crab meat on an oiled cedar wood plank to prevent it from falling through the grill grate while simultaneously adding an extra wood flavor.
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