On Air 05:00 - Homemark
Next 08:00 - Escape to the Chateau

Jerk Crab

Easy, Moderate, Complex

Yields:  6 servings

Ingredients

  • 2 tablespoons canola oil (30 ml)
  • 20 crab legs, cracked
  • 8 thin slices of ginger
  • 1 sprig of rosemary
  • 1 teaspoon jerk spice (5 ml)
  • 1 lime
  • 2 tablespoons water (30 ml)
  • 1/4 cup flat parsley (60 ml)
  • 2 tablespoons celery leaves (30 ml)
  • 1 tablespoon butter (15 ml)

Method

  1. Pre-heat oven to 400 ˚F (200 ˚C).
  2. In an oven-proof skillet, heat the oil and sauté the crab legs with the jerk spice, rosemary and ginger.  Cut the lime in half and squeeze the juice.  Add the squeezed lime to the skillet.  Add water and toss to coat the crab.
  3. Put in the oven and cook for 4-5 minutes until the crab heats through and is flavoured with spices and herbs.  Add butter and toss with parsley and celery leaves.  Season with salt and pepper and serve.