Ingredients: 60 ml Bianca Sweet White Vinegar 60 ml Olive Oil 60 ml Fresh Grapefruit Juice 60 ml Fresh Orange Juice 1 tbsp Orange Zest Lemon Juice (half a lemon, squeezed) 1 tsp Lemon Zest 1 tbsp Fresh Parsley (note: volume rather than weight, similar to zest) 1 tbsp Honey 2 cloves Garlic 1 tsp Salt 1/2 tsp Pepper 1 Tbsp Dijon Mustard 50 g Diced Onion
Suggested match
Method
Add all ingredients for the crab legs marinade into a small bowl. Whisk generously and pour into a large enough bowl to fit 3-4 full snow crab legs. Submerge the crab legs into the marinade, seal, and place in the refrigerator for 1-24 hours. The longer, the better. Preheat the grill to a high heat of 200. Place the marinated crab legs in a cast iron pan or reusable aluminum tray and cook on each side for approximately 4-5 minutes (lid open). Basting as you go. Serve immediately. Keep some of the grilled marinade for dipping sauce.
Recipe created for Carandini by Kara @Scaleandtailor
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