Chef Slater believes there’s way more to crab than just putting a bib on and dipping some boiled legs into melted butter. Roasting crab brings out flavors from the shell that you just can’t get from the steamer or a pot of water. This dish marries the deep tones of roasted Alaska snow crab with the smoky tease of a lime-chipotle vinaigrette.
1 cup rice wine vinegar or white vinegar
2 cups chopped cilantro, divided
Zest and juice from 5 limes (1/2 cup fresh lime juice)
1/2 cup honey or agave nectar
1 1/2 tbsp. chipotle puree (from canned chipotles in adobo)
1 tbsp. minced garlic
1 tbsp. ground cumin
2 1/2 cups canola or olive oil
4 lb. frozen Alaska snow crab clusters
- Prepare vinaigrette: In blender or food processor, combine vinegar, 1 cup chopped cilantro, lime zest and juice, honey, chipotle puree, garlic and cumin. Blend until smooth. Slowly drizzle in oil; blend until emulsified.
- Rinse any icy glaze from snow crab under cold water; pat dry with paper towels. Marinate crab in vinaigrette and remaining chopped cilantro for 15 to 20 min., to allow flavor to permeate the shells.
- Preheat oven to 400°F. Place crab on sheet tray and roast for 10 min., turning and basting two to three times. Serve immediately.