Jerk Crab

Jerk Crab



3 tbsp butter
1 small onion, sliced
80 g fresh ginger
4 cloves garlic, smashed
4 sprigs fresh rosemary
6 sprigs fresh thyme
3 limes, cut in half
½ jar Chuck Hughes jerk marinate
4 sections QC snow crab, cooked, legs separated and bodies cut in half


    1. In a large pan on medium high heat, add the butter, onions, ginger, garlic, rosemary, and thyme and cook until onions start to colour.
    2. Add 2 of the limes flesh side down and cook for another 2 minutes.
    3. Add the jerk marinate and toss everything to combine.
    4. Add the crab, toss and cover. Turn heat down to medium and cook for 2-3 minutes to warm the crab.
    5. Serve with lime.

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