Crab Leg and Asparagus Medley Recipe

Crab Leg and Asparagus Medley Recipe

• 5g green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 2 large crab legs, cooked and cracked
• 1 lb (450g) fresh asparagus, trimmed
• 2 tablespoons olive oil
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1/4 cup white wine (optional)
• 1/4 cup chicken broth
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• Optional: 1/4 cup toasted pine nuts or almonds, for garnish

1. Prepare the Green Tea Rubs:
   • Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to add a unique flavor to the crab legs.
2. Prepare the Crab Legs:
   • Crack the cooked crab legs and remove the meat. Pat the crab meat dry with paper towels. Rub the green tea rubs all over the crab meat, pressing the rubs into the meat to ensure they adhere well.
3. Preheat the Oven:
   • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
4. Roast the Asparagus:
   • Toss the asparagus with olive oil, salt, and pepper. Spread the asparagus on the prepared baking sheet and roast for 10-12 minutes, or until tender and slightly charred.
5. Sauté the Aromatics:
   • In a large skillet, heat the olive oil over medium heat. Add the finely chopped shallot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
6. Prepare the Sauce:
   • Stir in the white wine (if using), chicken broth, and lemon juice. Bring the mixture to a simmer and cook for about 5 minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.
7. Combine the Ingredients:
   • Add the seasoned crab meat to the skillet with the sauce. Cook for 2-3 minutes, or until the crab is heated through. Add the roasted asparagus to the skillet and toss gently to combine.
8. Finish and Serve:
   • Transfer the crab leg and asparagus medley to a serving plate. Garnish with chopped fresh parsley and, if desired, toasted pine nuts or almonds.
9. Serve Immediately:
   • Serve the Crab Leg and Asparagus Medley immediately, enjoying the tender crab meat and fresh asparagus with the rich, tangy sauce and the subtle hint of green tea from the rubs.