Chuck Hughes recipe prepared for CATCH – Nova Scotia Seafood Festival
Ingredients 
2 tablespoons vegetable oil (30 ml)
20 crab legs, cracked
1 teaspoon jerk spice (5 ml)
1 sprig of rosemary
8 thin slices of ginger
1 lime
2 tablespoons water (30 ml)
1 tablespoon butter (15 ml)
1/4 cup flat parsley (60 ml)
2 tablespoons celery leaves (30 ml)
Salt and pepper to taste
Procedure
• Pre-heat oven to 400 ˚F (200 ˚C).
• In an oven-proof skillet, heat the oil and sauté the crab legs with the jerk spice, rosemary and ginger. Cut the lime in half and squeeze the juice. Add the squeezed lime to the skillet. Add water and toss to coat the crab
• Place in the oven for 2-3 minutes until the crab heats through and is flavored with the spices and herbs. Add butter and toss with parsley and celery leaves. Season with salt and pepper and serve.
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