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Started By
Message
Anyone ever smoked blue crabs?
Posted on 11/16/21 at 9:17 pm
Posted on 11/16/21 at 9:17 pm
I’ve had crabs over the grill, but has anyone smoked blue crabs? I’d imagine you could season them the same way as grilling, but just smoke them instead.
Is this just a bad idea?
Is this just a bad idea?
7
Posted on 11/16/21 at 9:23 pm to SUB
I’ve done them on a BGE with the plate setter in place. Had them split in a disposable pan. Cooked 250-300 degrees. Basted with garlic lemon butter. Seemed to come out well.
Posted on 11/16/21 at 9:24 pm to SUB
I think you’d lose the sweetness of the crab and just taste whatever wood you used.
Posted on 11/16/21 at 9:26 pm to NOFOX
I want to say, I just threw a few pecan chips on. The relatively high heat cooked them fast enough that the smoke taste was not overbearing.
Posted on 11/17/21 at 10:42 am to SUB
I had a smoked soft shell once in a pretty fancy restaurant. It was not as good as I had hoped. I think the wood used was hickory, and I think that was a bad choice. I think Alder, like what is used to smoke salmon, would have been better.
BTW: The crabs are smoked while still alive.
BTW: The crabs are smoked while still alive.
Posted on 11/17/21 at 11:06 am to Stadium Rat
quote:
BTW: The crabs are smoked while still alive.
So the crabs are just crawling around on the grill when you start cooking them?
Posted on 11/17/21 at 11:11 am to Stadium Rat
quote:
I had a smoked soft shell once in a pretty fancy restaurant. It was not as good as I had hoped.
Clancy's? I believe they cold smoke their softshells.
Posted on 11/17/21 at 11:14 am to SUB
I smoked some soft shell crabs using cherry wood, apple would also work. Mesquite, hickory, pecan, etc ..... is to strong and gives off a bitter flavor on shellfish. Make sure the crab meat temp is 140 or above.
Posted on 11/17/21 at 11:25 am to NOFOX
quote:It was a top notch chef at a restaurant in Slidell. The chef's name was Floyd something.
Clancy's?
Posted on 11/17/21 at 12:01 pm to Stadium Rat
quote:
BTW: The crabs are smoked while still alive.
Why the hell would you not clean them first?
This post was edited on 11/17/21 at 12:02 pm
Posted on 11/17/21 at 12:44 pm to SUB
I have not smoked hard shell blue crabs but, I have smoked soft shells.
Freeze a bakers pan of water. Lay soft shells on ice heavy smoke for 10 minutes. Remove, clean, batter, and fry.
Freeze a bakers pan of water. Lay soft shells on ice heavy smoke for 10 minutes. Remove, clean, batter, and fry.
Posted on 11/17/21 at 12:49 pm to SUB
it doesnt sound like it would be very good
Posted on 11/17/21 at 1:14 pm to SUB
quote:
So the crabs are just crawling around on the grill when you start cooking them?
LMAO
Posted on 11/17/21 at 1:23 pm to NOFOX
quote:
Clancy's? I believe they cold smoke their softshells.
Clancy's smoked softshell is really good.
Posted on 11/17/21 at 2:56 pm to Saskwatch
I just remembered the chef's name. It was Floyd Bealer, and I think his restaurant in Slidell was Doug's.
This post was edited on 11/17/21 at 3:04 pm
Posted on 11/17/21 at 4:42 pm to SUB
Well it was the 70's but could not keep them lit.
You know someone had to say it.
You know someone had to say it.
Posted on 11/17/21 at 5:17 pm to Saskwatch
quote:
Clancy's smoked softshell is really good.
Yep, Clancy’s and Station 6 are my favorite preparations in the city. Gullotta used to do some pretty great softshells as specials at Maypop too.
Posted on 11/17/21 at 10:59 pm to NOLATiger71
quote:
Freeze a bakers pan of water. Lay soft shells on ice heavy smoke for 10 minutes. Remove, clean, batter, and fry
Sounds like a pain in the arse to be honest.
Posted on 11/18/21 at 12:41 pm to NOFOX
quote:
quote:
I had a smoked soft shell once in a pretty fancy restaurant. It was not as good as I had hoped.
Clancy's? I believe they cold smoke their softshells.
Yes
I do not care for them.
Clancy’s makes an excellent fried soft shell.
Posted on 11/18/21 at 12:59 pm to Y.A. Tittle
quote:
I want to say, I just threw a few pecan chips on. The relatively high heat cooked them fast enough that the smoke taste was not overbearing.
I do this all the time with things that I don't want a heavy smoke taste on. Call it smoke grilling. If you're using a BGE with natural lump, you are getting a little smoke flavor already from the coals. Wood just adds a little extra.
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