Ingredients:

  • 3 lbs King Crab legs, thawed
  • 2 tbsp melted unsalted butter
  • 2 tbsp savory seafood rub
  • 1 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tbsp Old Bay Seasoning
  • 1 tbsp fresh lemon juice
  • 1 tsp smoked paprika
  • 1 tbsp chopped fresh parsley

Instructions:

  1. Pat the thawed crab legs completely dry with paper towels to ensure the rub adheres to the shell.
  2. Brush each leg lightly with 2 tbsp of melted butter, then generously dust with the savory seafood rub, ensuring seasoning is tucked into the joints.
  3. Preheat the Traeger pellet grill to 225°F (107°C).
  4. Place the seasoned crab legs directly on the grill grates and smoke for 30 to 45 minutes until the shells are deep orange and the internal meat temperature reaches 140°F (60°C).
  5. While the crab is smoking, whisk together 1 cup melted butter, minced garlic, Old Bay seasoning, lemon juice, smoked paprika, and chopped parsley.
  6. During the final 10 minutes of cooking, transfer the crab legs into a 9x13 inch aluminum pan and pour the garlic-butter mixture over them.
  7. Close the lid for the remaining 10 minutes until the butter is bubbling and aromatic.