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An easy, finger licking, lip smacking crab dish using Moroccan spices.
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Moroccan flavors enhance the sweet crab in this recipe for Moroccan Dungeness Crab Tagine.
Lip smacking, finger licking good[/blockquote]
Whether you have cooked and cleaned your own fresh crab, or bought one at the supermarket, this is a great, easy way to serve it up. If you don’t have access to Dungeness crabs then you could substitute whatever you have locally.
How to cook a fresh Dungeness Crab
So, now that you see how easy it is to cook and clean fresh crab, what are you waiting for?
Moroccan Dungeness Crab Tagine
2 freshly cooked Dungeness crabs, cleaned and cracked
2 tablespoons Ghee or clarified butter (if you don't have Ghee, or clarified butter, mix 1 tablespoon extra virgin olive oil with 1 tablespoon unsalted butter with extra virgin olive oil)
1 tablespoon extra virgin olive oil
2 teaspoons Rasel Hanout*
salt and freshly ground pepper, to taste
1 lemon, seeded and thinly sliced
Chopped fresh cilantro, optional
No Steps Found !
*Rasel Hanout is a blend of spices and can be found in Indian other middle eastern ethnic markets