Moroccan flavors enhance the sweet crab in this recipe for Moroccan Dungeness Crab Tagine.
Behind the Scenes of Moroccan Dungeness Crab Tagine
Whether you cook and clean your own fresh crab, or bought one at the supermarket, this recipe 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
- *Rasel Hanout is a blend of spices and can be found in Indian other middle eastern ethnic markets
- Cook and clean your crabs; place in a large bowl (or your store-bought cooked crab)
- Heat the oven to 325 degrees F.
- In a small saucepan heat the ghee (or butter) and extra virgin olive oil, stir in the Rasel Hanout along with some salt and pepper. Pour over the crab and toss well. Place the crab in a tagine or covered ovenproof skillet; top with the lemon slices. Place in the oven for 25 – 30 minutes or until the crab has heated through. Serve with some basmati rice (like we did); along with a lot of napkins for cleaning your lip-smacking good fingers off!