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Louisiana-Style Spicy Alaska Crab recipe

Crab leg pieces are cooked in a Cajun-spicedbuttery lemon and beer sauce and served over cooked rice witha side of spiced maple yams.

Recipe: Louisiana-Style SpicyAlaska Crab

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 pepperCrab Legs:2 pounds Alaska crab legs, (king, snowor 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 juiceSpiced Maple Yams:
1 (31-ounce) can yams, drained
1/3 cup maple syrup
1/2 teaspoon pumpkin pie spiceCooked long grain rice for accompaniment

  • For Cajun Spice Mixture: Combine all ofthe ingredients for Cajun spice mix in a small bowl; set aside.
  • For Crab Legs: With a sharp knife, cutcrab legs into 2-inch long pieces. Melt butter in a large, heavyskillet over medium heat. Stir in garlic and 2 teaspoons Cajunspice mixture (reserve remaining mixture for another use); saut1 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 craband sauce over rice and garnish with chopped parsley, if desired.
  • For Spiced Maple Yams: While crab legsare cooking, place drained yams in a microwave-safe dish. Heaton MEDIUM HIGH 2 to 3 minutes, stirring occasionally. Add maplesyrup and pumpkin pie spice; stir to blend. Serve immediately.

    Makes 4 servings.

    Recipe courtesy of Alaska Seafood MarketingInstitute.

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