Wild Caught King Crab Legs & Claws (2lb. Bag)

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Roasted Leg w/Orange Mango Adobo Sauce

Roasted Leg w/Orange Mango Adobo Sauce


Wild Boar (Pork) Roasted Leg w/Orange-Mango Adobo Marinade

*Picture shown does not reflect recipe

Adobo: In Mexico, adobo is a dark-red, fairly piquant sauce (or paste) made from ground chiles, herbs, and vinegar. It's used as a marinade as well as for a cooking and serving sauce. Chipotle chiles are often marketed packed in adobo sauce.

Servings: 15

Difficulty: Average

Meal: Dinner

  • 1 (9 to 11 lb) bone-in whole pork leg
  • 12 garlic cloves
  • 1 tablespoon coarse salt
  • 6 sprigs fresh oregano leaves
  • 1/2 cup Adobo (recipe follows)
  • 1 cup store bought Mojo sauce
  • 1 cup orange juice
  • 1 cup mango juice
  • 4 limes, juiced
  • Adobo Sauce Ingredients
  • 1 tablespoon lemon pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder or flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon achiote powder
  • 1/2 tablespoon ground cumin
  • 1 tablespoon salt

Preparation: Preheat the oven to 450 degrees F. In small bowl, mix the Adobo ingredients together and set to the side. Place the garlic cloves on a cutting board. Slice the cloves in half lengthwise and then smash with the side of a chef's knife. Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste. Add the oregano, chop it into the garlic paste and mix together. Put the garlic paste in a large bowl. Add the Adobo, Mojo, and the orange, mango and lime juices. Mix well to combine. Place the pork in a roasting pan and using a sharp knife, score the surface of the meat deeply in an X fashion every couple inches on all sides. Pour the marinade over the pork, being sure it gets into the incisions and penetrates the meat. Cover and marinade in the refrigerator for at least 4 hours or up to 1 day in the refrigerator, covered and turning it once or twice.
Cooking: Uncover the pork and allow the meat to stand at room temperature for 20 minutes before cooking. Roast the pork for 30 minutes. Lower the oven temperature to 350 degrees F and continue to roast until the meat is falling apart and an instant-read thermometer reaches 160 degrees F when inserted into the thickest part of the pork. Baste with the marinade every 30 minutes. Total roasting time will be approximately 5 to 5 1/2 hours.
Serving: Remove from oven and let it stand at room temperature 20 to 30 minutes, covered loosely with a foil, before cutting it in slices.

Treasures from the Sea by Odyssey Wild Caught Brown King Crab Legs & Claws. Product of USA & Russia. 2 lb. bag A simple, elegant entree with a garden salad and French bread. Create a Surf n' Turf meal, accompany with a steak and baked potato. Ideal appetizer for parties and entertaining. Add to your favorite warm dip, spread over bread or crackers. Cooking Suggestion: Rinse frozen crab under cold water to remove ice. Submerge legs in a pot of boiling water. Cook for about 4 minutes. Crab may also be steamed or baked. Crab is ready when the meat is warm to the touch. DO NOT OVERCOOK. Serve with melted butter and lemon. Serving Tip: For easy Meat extraction, cut shell down the length with kitchen sheers KEEP FROZEN UNTIL READY TO USE! DO NOT REFREEZE!
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USDA Certified Organic? No
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