Juice of 2 limes
1 tsp. sea salt
1/2 tsp. black lime powder, available online
1 tsp. crushed Aleppo pepper, available online and at some grocery stores
1 lb. blue crab claws
For the mojo sauce:
2 cups cilantro leaves
1/2 cup oregano leaves
1½ cups extra-virgin olive oil
1/2 cup sour orange juice, available online or combine 2 oz. fresh orange juice with 1 oz. fresh lemon juice and 1 oz. fresh lime juice
1 Tbs. agave nectar
2 tsp. whole cumin seeds, toasted and ground
1/4 cup red wine vinegar
Combine the lime juice, sea salt, Aleppo pepper, and black lime powder in a shallow bowl. Add the crab claws and refrigerate for 10 minutes.
For the mojo sauce:
Working in batches if necessary, place the ingredients in a blender and blend until smooth and fully emulsified. Be careful not to over blend, which can break the chlorophyll in the cilantro and make the sauce turn brown. Refrigerate briefly to chill.
Arrange the marinated claws over crushed ice and accompany with a side of mojo sauce for dipping.
Chef’s Notes: “Purchase the crab claws from your local seafood market when in season. They should smell sweet and there should be a slight bounce to the meat. For an extra note of salinity and texture, try finishing the claws with flaked Bulls Bay Sea Salt.”
Plus tips on hosting a traditional crab crack
