Roasted marinated crab
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Roasted marinated crab
  Crab    Seafood  
Last updated 6/12/2012 1:01:31 AM. Recipe ID 24803. Report a problem with this recipe.
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      Title: Roasted marinated crab
 Categories: Seafood, Ceideburg 2
      Yield: 2 Servings
      1    Live crab, 2 to 2 1/2 pounds
      3 tb Olive oil
      1 tb Shredded ginger
      1 tb Chopped garlic
      2    Serrano or other small
           -green chiles, chopped
           Freshly ground black pepper
      2    To 4 tablespoons butter
           Salt to taste
  To kill the crab, either plunge it into a large pot of boiling water
  for a minute, or place it on its back on a cutting board and split
  the body down the middle with one quick cut with a heavy knife or
  Chinese cleaver. If you want to use the upper shell in the
  presentation, the first technique works better.
  Holding the crab body by the legs, pull off the shell.  Discard the
  feathery gills on both sides of the body and the spongy mass in the
  middle of the back; rinse until nothing but shell and meat show. Pull
  out the bits of greenish fat from the corners of the shell; reserve
  if desired for the sauce.  Rinse both the body and shell and drain
  Split the body of the crab (if it is not already split) into 2 halves
  with legs and claws still attached.  Carefully crack each leg and
  claw segment with a mallet.
  Place in a large bowl with the oil, ginger, garlic, chiles and a
  generous grinding of pepper.  Marinate for 1 to 4 hours in the
  Remove crab from marinade 15 minutes before cooking.  Grill the
  halves and the shell over a hot fire until outer shells are bright
  red and meat in the largest sections is opaque (pry one open to
  check), 3 to 4 minutes per side.  Or , place crab halves and shell in
  a roasting pan lightly oiled with a bit of the marinade and roast in
  a 450F oven until done as described above, about 12 to 15 minutes.
  Meanwhile, strain vegetables out of marinade and combine with the
  butter in a saucepan. Simmer for 5 minutes and season to taste. Serve
  in small bowls as a dipping sauce for the crab.
  Serves 2.
  Posted by Stephen Ceideberg; December 13 1991.

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Recipe ID 24803 (Apr 03, 2005)

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