Jerk Crab

Jerk Crab
  prep 10 min       total 15 min       serves 6


2 Tbsp canola oil (30 ml)
20 crab legs, cracked
8 thin slices of ginger
1 sprig of rosemary
1 tsp jerk spice (5 ml)
1 lime
2 Tbsp water (30 ml)
¼ cup flat parsley (60 ml)
2 Tbsp celery leaves (30 ml)
1 Tbsp butter (15 ml)


  1. Pre-heat oven to 400F (200C).
  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.

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