Grilled Crab With Z'houg And Charred Orange
Portland's "French-Arabesque" restaurant Levant serves fine Middle Eastern food for the discerning hummus aficionado. Chef-owner Scott Snyder's Israeli roots co
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.foodrepublic.com.
Cooking tools:
- Grill
- Meat tenderizer
- Chef's knife
- Kitchen towel
- Mixing bowl
Ingredients
- 1 cup cilantro
- 1 cup parsley
- 3-5 Serrano chilis
- 5 cloves garlic
- 1 teaspoon cumin
- 1/2 teaspoon caraway
- 1/4 teaspoon freshly ground black pepper
- 1/2-3/4 cup olive oil
- salt to taste
- 2-4 fresh whole Dungeness crabs
- 1 cup Z'houg
- 1-2 cara cara oranges
- olive oil
- sea salt
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