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Smoked Shrimp and Grilled Dungeness Crab Cocktail

15

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Hickory

Take a sip of this seafood cocktail. Smoked shrimp and crab meet fresh cilantro and citrus then get mixed with spiced clamato for a tasty wood-fired take on this traditional appetizer.

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  • 2 Large Dungeness crab, steamed

Marinade

  • 1/2 Pound raw shrimp, peeled and deveined

  • 1 Cup Olive oil

  • 6 Clove garlic, minced

  • 6 Tablespoon lime juice

  • 1/2 Cup fresh cilantro, chopped

Cocktail Sauce

  • 2 Cup Clamato

  • 1 Cup ketchup

  • 2 Teaspoon hot sauce

  • 2 Teaspoon Salt

  • 1 Cup white onion, finely chopped

  • 1/2 Cup lime juice

  • 1/2 Cup cilantro, chopped

  • 1

    Clean the crab Pull the triangular tab from the belly. Lift off the shell. Clean the innards and gills from crab and wash and drain. Pat dry.

    • 2 Large Dungeness crab, steamed

  • 2

    Make the marinade. In a small bowl, combine the olive oil, garlic, 3 tablespoons of lime juice, and 1/4 cup chopped cilantro. Place the shrimp in a small dish or resealable bag. Place the crab on a small dish, or in a resealable bag. Divide the marinade between the shrimp and crab. Transfer the shrimp and crab to the refrigerator and marinate for 60 minutes.

    • 1/2 Pound raw shrimp, peeled and deveined

    • 1 Cup Olive oil

    • 6 Clove garlic, minced

    • 6 Tablespoon lime juice

    • 1/2 Cup fresh cilantro, chopped

  • 3

    When ready to cook, set the Traeger temperature to 165℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    165 ˚F

  • 4

    Place the shrimp directly on the grill grates. Close the lid and smoke until firm and bronzed with smoke, 30-40 minutes.
  • 5

    Remove the shrimp from the grill and let cool. Increase the grill temperature to 450℉ and preheat, lid closed for 15 minutes.

    450 ˚F

  • 6

    Place the crab directly on the grill grates. Close the lid and cook the crab for 4 minutes per side, until the meat in the legs is opaque. Baste the crab occasionally with leftover marinade.
  • 7

    Make the cocktail sauce. In a medium bowl, add the Clamato, ketchup, hot sauce, salt, onion, 1/4 cup of lime juice, and 1/4 cup cilantro. Mix well to combine.

    • 2 Cup Clamato

    • 1 Cup ketchup

    • 2 Teaspoon hot sauce

    • 2 Teaspoon Salt

    • 1 Cup white onion, finely chopped

    • 1/2 Cup lime juice

    • 1/2 Cup cilantro, chopped

  • 8

    Remove the crab from the grill. Cut two-thirds of the shrimp into small pieces. Pull all the meat from the crab. Add shrimp and crab to the cocktail sauce and stir to combine. Place in small cups and garnish with remaining grilled shrimp. Enjoy!

Cooking Notes

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