Crab Legs (Jerked)

Crab is something that I grew up eating in Tobago. In fact there's no way anyone can go to Tobago and NOT eat some curry crab. It's blasphemy. If you think you want to try to make your own curry crab, check out my recipe curry crab recipe..


Traditionally we use blue crabs but that's not very easy to find here in South Florida, and when it is, it's very expensive. So that Friday, when I had a really tough week and needed something to unwind I grabbed some crab legs, took out my bottle of jerk seasoning and made a dish that got me to focus my mind on eating.


This is a great girls night dish, with wine and plenty conversation. Well I am not sure about the conversation, because there was NO talking when I was digging in. All concentration was on the cracking and extracting meat.

To make this easier for you, when you are getting your crab legs have them steam it for you. This is what makes it an quick maker. Also make sure you know the heat of the jerk and the saltiness of it. If the one you have is a bit salty, use less of it. Since this dish is just a quick ten minutes of cooking, the jerk really does not have that much time to loose some of it's flavor in "cooking". So if your seasoning is a bit salty you will have to use a little less.

Then get a bib and your wine and jump in!!