There’s never been a better time to enjoy the bounty of seafood from the waters of Alaska. Springtime brings a plentiful supply of wild, fresh Alaskan Salmon and premium shellfish direct from Alaska to your plate. For real seafood lovers, Baridi Snow crabs are a can’t-miss this time of year.
These beautiful crabs are one of Alaska’s most unique, flavorful and popular shellfish. Prized for it’s sweet, delicate flavor and snow white meat, Baridi Snow Crabs are a real prize from the waters of Alaska. Their look alone can send us dreaming of the snowcapped mountains, and the picturesque scenery of Alaska while admiring the bountiful cluster of crab legs on your plate.
Also known as Tanner crabs, Baridi crabs and the larger of two sub-species within the Tanner crab family, Baridi Snow Crabs are closely related to its smaller cousin the Opilio crab. Baridi crabs generally range from 2-4 pounds compared to Opilio crabs at 1-2 pounds. Baridi crabs can live up to 14 years and reach commercial harvest size between 7 to 11 years of age.
Caught in the pristine waters of the Bering Sea off the coast of Alaska, each crab is harvested live and kept in the live wells of the fishing vessels until offload at the processing facility. Per Alaska harvest regulations, all crab must be delivered live for processing, prior to cooking resulting in only the highest quality crab on your plate.
Fully cooked, Baridi Snow Crabs make an extremely versatile and simple entrée. Preparation could not be easier. Prior to cooking all one needs to do is rinse the crabs with tepid water to remove outer “ice glaze”and prepare according to your chosen method. Whether your preferred method of re-heating is steaming, sautéeing, broiling, or baking, these crabs are bound to be the star of the plate. The only thing left to do to ensure a great meal is to have good company at your side.
Vinaigrettes are not just for salads, and 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. There is a ton of flavor in those crustaceous shells! This dish brings the deep tones of roasted Alaska Snow crab with a smoky tease of Latin America.
Prep Time: 30 Minutes
Cook Time: 10 Minutes
1 cup rice wine vinegar or white vinegar
Zest and juice from 5 limes (1/2 cup fresh lime juice)
1 Tablespoon minced garlic
1 Tablespoon cumin
1/2 cup honey or agave nectar
1-1/2 Tablespoons pureed canned chipotle peppers in adobo
1 cup cilantro, chopped
2-1/2 cups canola or olive oil
4 pounds Alaska Snow Crab clusters, frozen
1 cup (packed) chopped cilantro
Combine all ingredients, except oil, in a blender or food processor. Blend until smooth and slowly drizzle in oil.
Crab: Rinse any ice glaze from frozen Alaska Snow Crab under cold water; pat dry with paper towels. Marinate crab in vinaigrette and chopped cilantro for 15 to 20 minutes, to allow flavor
Preheat oven to 400ºF. Place crab on sheet tray and roast for 10 minutes, turning and basting every 4 minutes or so. Serve with Chipotle Corn Puree or Cauliflower Puree and grilled/roasted
vegetables. Skip the butter!
Recipe created by Chef Erik Slater and provided by www.AlaskaSeafood.org