smoked shrimp and grilled dungeness crab cocktail


  • 1 Dungeness Crab

  • 1/2 Cup olive oil

  • 3 Clove garlic

  • 3 Tablespoon lime juice

  • 1/4 Cup cilantro

  • 1/4 Pound raw shrimp, peeled and deveined

  • 1 Cup Clamato

  • 1/2 Cup ketchup

  • 1 Teaspoon hot sauce

  • 1 Teaspoon salt

  • 1/2 Cup onion




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


Combine olive oil, garlic, 3 Tbsp lime juice, and 1/4 cup chopped cilantro in a small bowl. Divide marinade between shrimp and crab and marinate for 60 minutes.


When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.


Place the shrimp directly on the grill grate and smoke until firm and bronzed with smoke, about 30-40 minutes.


Remove from grill and let cool. Increase the temperature on the grill to High and preheat.


Place the crab directly on the grill grate. Cook crab 4 minutes per side until the meat in the legs is just opaque. Baste the crab occasionally with leftover marinade.


While the crab cooks, combine clamato, ketchup, remaining lime juice, hot sauce, salt, onion, and remaining cilantro in a small bowl.


Cut 2/3rds 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!