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Lime Chipotle-Roasted Alaska Snow Crab
Chef Slater believes there’s way more to crab than just putting a bib on and dipping some boiled legs into melted butter. Roasting crab brings out flavors from the shell that you just can’t get from the steamer or a pot of water. This dish marries the deep tones of roasted Alaska snow crab with the smoky tease of a lime-chipotle vinaigrette.
Servings
4
4
Cuisine Type
- american
Day Part
- dinner
Menu Part
- entree
Main Ingredient
- Seafood
- Fruit
Source: Recipe and photo courtesy of Alaska Seafood Marketing Institute
Chef Slater believes there’s way more to crab than just putting a bib on and dipping some boiled legs into melted butter. Roasting crab brings out flavors from the shell that you just can’t get from the steamer or a pot of water. This dish marries the deep tones of roasted Alaska snow crab with the smoky tease of a lime-chipotle vinaigrette.
Ingredients
1 cup rice wine vinegar or white vinegar
2 cups chopped cilantro, divided
Zest and juice from 5 limes (1/2 cup fresh lime juice)
1/2 cup honey or agave nectar
1 1/2 tbsp. chipotle puree (from canned chipotles in adobo)
1 tbsp. minced garlic
1 tbsp. ground cumin
2 1/2 cups canola or olive oil
4 lb. frozen Alaska snow crab clusters
Steps
Prepare vinaigrette: In blender or food processor, combine vinegar, 1 cup chopped cilantro, lime zest and juice, honey, chipotle puree, garlic and cumin. Blend until smooth. Slowly drizzle in oil; blend until emulsified.
Rinse any icy glaze from snow crab under cold water; pat dry with paper towels. Marinate crab in vinaigrette and remaining chopped cilantro for 15 to 20 minutes to allow flavor to permeate shells.
Preheat oven to 400 F. Place crab on sheet tray and roast for 10 minutes, turning and basting 2 to 3 times. Serve immediately.
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Oct 18, 2024
