As I am outside pulling weeds out of my yard, my wife is out on the ocean hauling in a bunch of Dungeness Crab. Thinking what can we do differently to this batch of pinchers. Then it hit! why not smoke some Dungey? It will be already cooked so I'm first thinking cold smoke. Then I found this thread:
Looks like the OP of the above thread might have hot smoked it for 20 minutes using Hickory. I'm thinking a couple hours cold smoke using apple? I do have hickory though.
Update: Here's a comment from another thread found on a Bradley Smoker forum:
"Okay; here's my opinion on smoking crab. I took out some king crab Sunday to have with our rib eyes. I saved half for the traditional wrap in foil with Old Bay and reheat in the oven. The other half I tossed in the smoker and gave it two pucks of alder. After a quick taste I promply walked it over to the trash can. I guess some things you just don't mess with in the smoker. Six out of six did not like it at all. They all asked why you want to hide the natural flavor of the crab anyhow? Just my observation on it. I'll stick with reheating and dipping in butter. Now oysters and scallops are a whole different thing.
So, maybe there are some things not best to be smoked?