Jerk Crab Recipe – Eats Now

Name: Jerk Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 20 crab legs, cracked; 8 thin slices peeled fresh ginger; 1 sprig fresh rosemary; 1 teaspoon jerk seasoning; 1 lime, juice of; 2 tablespoons water; 1 tablespoon butter; 1/4 cup chopped fresh flat-leaf parsley; 2 tablespoons celery leaves; salt & freshly ground black pepper

Servings: persons

2 tablespoons canola oil
20 crab legs, cracked
8 thin slices peeled fresh ginger
1 sprig fresh rosemary
1 teaspoon jerk seasoning
1 lime, juice of
2 tablespoons water
1 tablespoon butter
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons celery leaves
salt & freshly ground black pepper

1
Preheat the oven to 400 degrees F.
2
In an oven-proof skillet, heat the oil and saute the crab legs with the ginger, jerk seasoning, and rosemary.
3
Cut the lime in half and squeeze the juice. Add the lime juice to the skillet. Add the water and toss to coat the crab.
4
Put in the oven and cook for 4 to 5 minutes until the crab heats through and is flavored with the spices and herbs.
5
Add the butter and toss with parsley and celery leaves. Season with salt and pepper and serve.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons canola oil, 20 crab legs, cracked, 8 thin slices peeled fresh ginger, 1 sprig fresh rosemary, and more.

Yes, Jerk Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jerk Crab

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