*Canned chipotle peppers in adobo sauce.
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According to Alaska Chef Erik Slater, "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.”
As wild seafood fanatics, we couldn’t agree more.
Our wild-caught Alaskan Bairdi snow crab has a well-known sweet flavor and gets its name from its delicate snowy white meat. It is beloved for its long, easy-to crack legs, which can often provide just as much flavor as the meat itself when roasted!
“Roasting crab brings out flavors from the shell that you just can’t get from the steamer or a pot of water,” Slater writes. Combine a roasted shell with some lime, chipotle, and garlic, and the pop of flavor is irresistible!
Sourced from our friend Chris McDowell at Yakobi Fisheries, our sustainable, wild-caught Bairdi snow crab is a great fisherman-direct option to test out this recipe. Being able to know where your crab comes from and who caught it, combined with the deeply delicious and “smoky tease of Latin America” flavors, will make coming back for more that much more exciting!