Recipe courtesy of Chuck Hughes
Jerk Crab
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 tablespoons canola oil
  • 20 crab legs, cracked
  • 8 thin slices peeled fresh ginger
  • 1 sprig fresh rosemary
  • 1 teaspoon jerk spice
  • Juice of 1 lime
  • 2 tablespoons water
  • 1 tablespoon butter
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons celery leaves
  • Salt and freshly ground black pepper

Directions

Preheat the oven to 400 degrees F. In an oven-proof skillet, heat the oil and saute the crab legs with the ginger, jerk spice, and rosemary. Cut the lime in half and squeeze the juice. Add the lime juice to the skillet. Add the water and toss to coat the crab. Put in the oven and cook for 4 to 5 minutes until the crab heats through and is flavored with the spices and herbs. Add the butter and toss with parsley and celery leaves. Season with salt and pepper and serve.

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