FOR THE SEASONED CLARIFIED BUTTER:

MAKING:

1.Place the butter in a medium or large sauce pot over low heat. Allow the butter to slowly melt. Once the milk solids are floating on top, carefully skim the top using a spoon or ladle.

2.Pour the clarified into a bowl, or glass jar, to allow the remaining milk solids to fall to the bottom of the bowl. Transfer the butter to another bowl one more time in order to leave the milk solids on the bottom. (Dont worry if you still see a few milk solids it doesnt have to exactly perfect.)

3.Add all of the seasonings to the clarified butter to taste.

4.Brush over seafood, meats, and vegetables prior to, and during, the grilling and/or smoking process.

NOTES:

When handling raw seafood and/or meats always portion out the butter in separate bowls to avoid cross contamination.

FOR THE SMOKED CRAB LEGS:

GETTING READY:

1.Preheat a grill or smoker to about 280 degrees. Meanwhile, prepare the crab legs.

MAKING:

2.Gently rinse the shell of the crab legs and drain in a colander. Brush with clarified butter. Place the crab legs on the grill or smoker for 10 minutes with the lid down. At the 15 minute mark, baste the first side and then turn them over basting the second side. Lid down. Cook for another 10 minutes, baste, and continue to cook for another 5 minutes with the lid down.

SERVING:

3.Serve and enjoy!

NOTES:

The cooking times may vary depending on the type and size of the crab legs.