Lime Chipotle-Roasted Alaska Snow Crab
Roasting crab brings out shell flavors that you just can’t get from the steamer or a pot of water. This dish brings the deep tones of roasted Alaska Snow crab with a smoky tease of Latin America.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Servings: 4
- Yield: 1 lb snow crab clusters per serving
Ingredients
- 4 pounds Alaska Snow Crab clusters, frozen
- 1 cup (packed) chopped cilantro
Lime Chipotle Vinaigrette
- 1 cup rice wine vinegar or white vinegar
- Zest and juice from 5 limes (1/2 cup fresh lime juice)
- 1 Tablespoon minced garlic
- 1 Tablespoon cumin
- 1/2 cup honey or agave nectar
- 1-1/2 Tablespoons chipotle puree* *Canned chipotle peppers in adobo sauce.
- 1 cup cilantro, chopped
- 2-1/2 cups canola or olive oil
Nutrition Facts
| Calories | 637 |
| Total fat | 17.5g |
| Saturated fat | 1.5g |
| Calories from fat | 25% |
| Cholesterol | 322mg |
| Protein | 108g |
| Carbohydrates | 4g |
| Fiber | 0.5g |
| Sodium | 3138mg |
| Calcium | 154mg |
| Omega-3 fatty acids | 3210mg |
Recipe courtesy of Alaska Chef Erik Slater
Instructions
-
Step 1 Make vinaigrette
Combine all ingredients, except oil, in a blender or food processor. Blend until smooth and slowly drizzle in oil.
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Step 2 Prepare crab
Rinse any ice glaze from frozen Alaska Snow Crab under cold water; pat dry with paper towels. Marinate crab in vinaigrette and chopped cilantro for 15 to 20 minutes, to allow flavor into shells.
Preheat oven to 400ºF. Place crab on sheet tray and roast for 10 minutes, turning and basting every 4 minutes or so.
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Step 3 To serve
Serve with Chipotle Corn Puree or Cauliflower Puree and grilled/roasted vegetables. Skip the butter!
Nutrition Facts
| Calories | 637 |
| Total fat | 17.5g |
| Saturated fat | 1.5g |
| Calories from fat | 25% |
| Cholesterol | 322mg |
| Protein | 108g |
| Carbohydrates | 4g |
| Fiber | 0.5g |
| Sodium | 3138mg |
| Calcium | 154mg |
| Omega-3 fatty acids | 3210mg |
Recipe courtesy of Alaska Chef Erik Slater
