Treat yourself to a meal that's as stunning as it is satisfying. Sweet, succulent Sealand Split King Crab Legs are seasoned with Cajun spices and baked right on top of a savory Southern-style red rice packed with veggies, crushed tomatoes, and a buttery finish.
Split King Crab Legs With Savanna Red Rice
Rated 5.0 stars by 1 users
Category
Seafood
Servings
4
Prep Time
10 minutes
Cook Time
60 minutes
Sweet, buttery Split King Crab Legs meet savory Savanna Red Rice in this easy, elegant one-pan meal. Packed with Cajun flavor, fresh veggies, and tender crab, it’s the perfect seafood feast for special occasions or weekend dinners!
Author:Sealand Quality Foods
Ingredients
-
6 pieces of Sealand Split King Crab
- 2 teaspoons cajun spice
- 2 Tablespoons Butter, unsalted
- 1 onion, finely chopped
- 1 celery, diced
- 1 bell pepper, diced
- 1 cup long grain rice, rinsed
- 3/4 cup crushed tomatoes
- 3/4 cup stock (veggie or chicken or fish)
- 1/4 teaspoon each salt and pepper
- 1 teaspoons chilli powder
- 1 teaspoon cajun spice
- 1 bay leaf
- Cherry tomatoes (optional)
- 5-6 tablespoons unsalted butter
- Minced parsley
Crab
Savanna Rice
Directions
- Remove the Sealand Split King crab legs from the packaging and let the fish defrost at room temperature for 2 hours (or in the fridge overnight).
- In the meantime, preheat the oven to 425 degrees F.
- Start by preparing the base of the rice.
- In a 7-9 inch skillet, sauté the onion, celery and bell peppers with butter over medium high heat until lightly toasted. This should take 7-8 minutes.
- Add in the rice and sauté it in the same skillet with the onion mixture for another 2 minutes until the rice turns slightly opaque.
- At this point, transfer the rice mixture into a baking dish.
- Use a 9 by 13 inch rectangular dish or a 12 inch oval deep dish or an 8 inch round deep dish.
- Into the baking dish and over the rice, add in the tomatoes, stock, bay leaf and seasoning.
- Arrange the crab over the rice in a single layer and squeeze them as tight as you can to fill up the surface.
- Add in some tomatoes on the sides if you’d like, also add in sliced jalapeño for a spicier version.
- Sprinkle the cajun seasoning over the crab to season it, add black pepper if you’d like.
- Top the dish with butter over the surface. Cover the dish with Aluminum foil and place in the middle rack of the oven.
- Bake for 30 minutes at 425 degrees F. Then drop the temperature to 350 degrees F, rotate the baking dish keeping it covered, and continue cooking the rice dish for another 30-40 minutes until the liquid has been absorbed.
- Remove the foil, and sprinkle with parsley.
- Enjoy right away.
