Ingredients
- Lime Chipotle Vinaigrette:
- 1 cup 1 cup rice wine vinegar or white vinegar
- Zest and juice from 5 limes (1/2 cup fresh lime juice)
- 1 Tablespoon 1 Tablespoon minced garlic
- 1 Tablespoon 1 Tablespoon cumin
- 1/2 cup 1/2 cup honey or agave nectar
- 1-1/2 Tablespoons 1-1/2 Tablespoons chipotle puree*
- 1 cup 1 cup cilantro, chopped
- 2-1/2 cups 2-1/2 cups canola or olive oil
- 4 4 pounds Alaska Snow Crab clusters, frozen
- 1 cup 1 cup (packed) chopped cilantro
Servings:
Units:
Instructions
- Vinaigrette: Combine all ingredients, except oil, in a blender or food processor. Blend until smooth and slowly drizzle in oil.
- 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 400F. Place crab on sheet tray and roast for 10 minutes, turning and basting every 4 minutes or so. Serve with Chipotle
- Corn Puree or Cauliflower Puree and grilled/roasted vegetables. Skip the butter!
- *Canned chipotle peppers in adobo sauce.
Recipe Notes
Recipe by Alaska Chef Erik Slater: Vinaigrettes are not just for salads, and theres way more to crab than just putting a
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