If you are looking for Best seafood dishes online, Then You Came to The Right Place, In Post we will share with you a 3 Delicious Seafood Recipes Ever.

1 – Paprika-Garlic Smoked Crab Served With Lemon Butter And Smoke

  • Time Required for Cooking: 30 Minutes 
  • Servings: 10 servings.
  • Temperature of Smoke: Between 180- and 375-degrees Fahrenheit

Ingredients:

  • Raw Crabs Available (7-lb., 3.2-kg.) The Dressing 
  • Salt – 1 tablespoon
  • 1 and a half teaspoons of cayenne pepper Two cups of salted butter are needed.
  • Lemon juice – ½ cup Worcestershire sauce – 1 tablespoon Two tablespoons’ 
  • worth of garlic powder Smoked paprika – 2 teaspoons

Directions:

  1. Begin by bringing a pot up to temperature over low heat, then proceed to melt the butter. Let it cool.
  2. After adding salt, cayenne pepper, Worcestershire sauce, garlic powder, and smoked paprika to the melted butter, the next step is to add lemon juice to the butter while it is still warm. Stir until everything is combined, then put it aside.
  3. After that, make sure the Pellet smoker is turned off and then load the hopper with pellets. 
  4. The smoker should be prepared for indirect heat, and then the temperature should be adjusted to 177 degrees Celsius (350 degrees Fahrenheit).
  5. The crabs should be arranged on a disposable aluminum pan, and the sauce should be drizzled over the crabs.
  6. After being smoked for half an hour, the crabs should be removed from the smoker. After the smoked crabs have been transferred to a serving dish, they may be served.
  7. Enjoy!

2 – Shrimp Smoked With Cayenne And Garlic

  • Time Required for Cooking: 15 Minutes 
  • Servings: 10 servings
  • Temperature of Smoke: Between 180- and 375-degrees Fahrenheit 

Ingredients:

  • Newly Caught Shrimps (3-lb., 1.4-kg.) The Spicy Ingredients
  • Two teaspoons of extra virgin olive oil Lemon juice – 2 teaspoons Salt – ¾ teaspoon
  • Smoked paprika – 2 teaspoons Pepper, one-half of a teaspoon
  • Two teaspoons’ worth of garlic powder Powdered onion, equal to two 
  • teaspoons 1 teaspoon of ground dried thyme Two tablespoons’ worth of cayenne pepper.

Directions:

  1. Salt, smoked paprika, black pepper, garlic powder, onion powder, dried thyme, and cayenne pepper should be mixed together before being well combined. Set aside.
  2. The shrimp should then be peeled, and the heads should be discarded. 
  3. Place in a disposable aluminum pan.
  4. To coat the shrimp, drizzle olive oil and lemon juice over them, then shake to distribute. Allow the shrimp to chill for about five minutes before serving.
  5. After that, make sure the Pellet smoker is turned off and then load the hopper with pellets. 
  6. The smoker should be prepared for indirect heat, and then the temperature should be adjusted to 177 degrees Celsius (350 degrees Fahrenheit).
  7. The spice mixture should be sprinkled over the shrimp, and then the shrimp should be stirred until all of the shrimp are seasoned.
  8. In a Pellet smoker, using the disposable aluminum pan containing the shrimp, smoke the shrimp for fifteen minutes. The shrimps will have an opaque appearance and a pink color.
  9. Take the smoked shrimp out of the Pellet smoker and place them on a plate that’s suitable for presenting.

Serve and enjoy.

3 – Crab With Cinnamon, Ginger, And A Juicy Smoke Flavor

  • Time Required for Cooking: 30 Minutes 
  • Servings: 10 servings
  • Temperature of Smoke: Between 180- and 375-degrees Fahrenheit 

Ingredients:

  • Raw Crabs Available (7-lb., 3.2-kg.) The Spicy Ingredients 
  • Salt – 1 tablespoon
  • Celery seeds, ground, about three teaspoons Mustard seed, ground, equal to two tablespoons One-half of a teaspoon of cayenne pepper
  • 12 tsp of ground black pepper Smoked paprika – 1 ½ tablespoons Clove powder — Just a little bit
  • a quarter of a teaspoon’s worth of ground allspice 1 teaspoon of ground 
  • ginger in total. a half of a teaspoon’s worth of cardamom powder Cinnamon 
  • powder, one-half of a teaspoon a few of bay leaves

Directions:

  1. In a bowl, mix together the entire spices, including salt, crushed celery seeds, mustard, cayenne pepper, black pepper, smoked paprika, clove, allspice, ginger, cardamom, and cinnamon.
  2. After coating the crabs with the spice mixture, cover each individual crab in a sheet of aluminum foil.
  3. After that, make sure the Pellet smoker is turned off and then load the hopper with pellets.
  4. The smoker should be prepared for indirect heat, and then the temperature should be adjusted to 177 degrees Celsius (350 degrees Fahrenheit).
  5. Put the crabs that have been covered in foil into the pellet smoker and let them smoke for half an hour.
  6. After it is finished, take the smoked carbohydrates that have been wrapped in foil from the pellet smoker and allow it to sit for about ten minutes.
  7. Unwrap the smoked crabs and place them on a serving dish after you have removed the wrapping. Serve, and have fun with it!