Harissa Spiked Roast Crab with Spicy Red Pepper Sauce

3 large Dungeness crabs, cooked, cleaned, and cracked 

3 tablespoons olive oil

1-1/2 tablespoons Whole Spice harissa spice blend (a mix of dried chilies, cumin, coriander, and garlic)

3-4 cloves garlic, mashed

2 tablespoons orange juice

1 tablespoon lime juice

2 tablespoons cilantro, chopped

1 cup mayonnaise 

1/3 cup roasted red peppers

1 teaspoon Sriracha hot sauce 

Preheat oven to 450 degrees F. Place crab in the bottom of a large casserole dish, large enough for all crabs to fit in an even layer. 

 

Crack all leg shells. The body should be broken up into about six smaller pieces so that the marinade can seep into the meat. 

 

To create the marinade, in a small bowl, combine the olive oil, harissa spice mix, mashed garlic cloves, 1 tablespoon orange juice, and 1 teaspoon of lime juice and stir. Pour marinade over the crabs and toss with your hands to evenly coat. Be sure they are well coated. Place in the middle of the preheated oven. Roast for 10-12 minutes. Flip once or twice so that it cooks evenly. 

 

While the crabs are roasting, place the mayonnaise, red peppers, hot sauce, 1 table spoon of orange juice, and 1 teaspoon of lime juice in a blender jar. Puree until smooth. 

 

To serve, place casserole in the center of the table for guests to help themselves, and pass bowls of the red pepper sauce. Serve with lots of napkins.

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