Louisiana-Style Spicy Alaska Crab
Crabmeat is cooked in a Cajun-spiced buttery lemon and beer sauce and served over cooked rice with a side of spiced maple yams.
Cajun Spice Mixture:
1/2 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme
1/2 teaspoon crushed dried oregano
1/2 teaspoon cayenne pepper
2 pounds Alaska crab legs, (king, snow or dungeness)
1/2 cup butter
4 cloves garlic, peeled and minced
1/2 cup chicken broth
1/4 cup beer
1 1/2 teaspoons fresh lemon juice
Spiced Maple Yams:
1 (31-ounce) can yams, drained
1/3 cup maple syrup
1/2 teaspoon pumpkin pie spice
Cooked long grain rice for accompaniment
- For Cajun Spice Mixture: Combine all of the ingredients for Cajun spice mix in a small bowl; set aside.
- For Crab Legs: With a sharp knife, cut crab legs into 2-inch long pieces. Melt butter in a large, heavy skillet over medium heat. Stir in garlic and 2 teaspoons Cajun spice mixture (reserve remaining mixture for another use); sauté 1 to 2 minutes. Add crab, chicken broth, beer and lemon juice. Increase heat to medium-high and bring to a boil, stirring gently. Cook 3 to 4 minutes, or until crab is well heated. Serve crab and sauce over rice and garnish with chopped parsley, if desired.
- For Spiced Maple Yams: While crab legs are cooking, place drained yams in a microwave-safe dish. Heat on MEDIUM HIGH 2 to 3 minutes, stirring occasionally. Add maple syrup and pumpkin pie spice; stir to blend. Serve immediately.
Makes 4 servings.
Recipe courtesy of Alaska Seafood Marketing Institute.