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Southwest Alaska Snow Crab Platter


INACTIVE: Snow Crab Leg & Claw Single Cuts 410476.


1/2  Teaspoon Salt
1/4  Teaspoon Black Pepper
1/2  Cup Green Onions (Sliced)
1  Tablespoon Cilantro (chopped)
*  * Cilantro-Citrus Dipping Sauce
2  Cups Orange Juice
1  Cup Lime Juice
1/4  Cup White Wine Vinegar
4  Cloves Garlic (Pressed)
2  Tablespoon Cilantro (chopped)
2  Teaspoon Red Pepper Flakes
6  LBs INACTIVE: Snow Crab Leg & Claw Single Cuts 410476
2-1/2  LBs Jicama (Cut into Wedges)
2-1/2  LBs Cherry Tomatoes
2  LBs Red & Green Bell Peppers (Cut into Strips)
2  LBs Carrots (Cut into Wedges)
18  oz Tortilla Chips
*  * Avocado Tomatillo Sauce
1  LB Tomatillos
11  oz Avocado (peeled & pitted)
1  Tablespoon Lemon Juice
1  Each Jalapeno Pepper (seeded & minced)
2  Teaspoon Garlic (Minced)
1/2  Teaspoon Ground Cumin


1. For 2 servings: On a platter, arrange 6 snow crab cocktail claws, 3-1/2 oz. jicama wedges, 3-1/2 oz. cherry tomatoes, 2-1/2 oz. carrot wedges and 1-1/2 oz. tortilla chips. Serve with 1/4 cup Avocado-Tomatillo Sauce and 1/4 cup Cilantro-Citrus Dipping Sauce.

Avocado-Tomatillo Sauce

1. Place tomatillos in a small saucepan. Cover with water and bring to a boil. Simmer until translucent and soft, about 5 minutes. Drain and cool.

2. Purée tomatillos in food processor.

3. Add remaining ingredients except green onions and cilantro. Purée until smooth.

4. Stir in green onions and cilantro

Cilantro-Citrus Dipping Sauce

1. Whisk together all ingredients until well combined.