Jamaican Jerk Crab Salsa Recipe (with Video)

Preparing the Crab
1. In a medium-sized skillet over medium-high heat, add a dash of olive oil, crab, and a pinch of salt and pepper to taste.
2. Cook the crab for about 1 minute, then remove it from the heat and set it aside.
Preparing the Oven and Vegetables
1. Preheat the oven to 425 degrees.
2. Using a cutting board, carefully cut the tops off the tomatoes, then halve them.
3. Next, cut the red onion into quarters for quicker and more even roasting.
4. In a large mixing bowl, rub the tomato halves, red onion quarters, and scotch bonnet peppers with a little olive oil.
5. Take one whole garlic bulb, cut off the top to expose the cloves inside.
6. Season it with salt and pepper, and drizzle a bit of olive oil over it.
7. Wrap the garlic bulb in aluminum foil, preparing it to be placed on the same baking sheet with the other vegetables for roasting in the next step.
Roasting the Vegetables
1. Place the oiled tomatoes, red onions, and scotch bonnet peppers on a baking sheet lined with parchment paper.
2. Roast for approximately 20-30 minutes (ovens may vary) until they are charred and blistered, turning them halfway through.
3. Leave the garlic bulb in the foil as it will naturally roast on its own.
4. Once done, let the vegetables cool for a few minutes.
5. Please use caution when opening the foil with the garlic, as it may still be extremely hot.
Preparing the Salsa
1. In a food processor, pulse the tomatoes, onions, peppers, garlic, scallion, most of the cilantro, allspice, cinnamon, ground ginger, lime juice, dark brown sugar, and salt & pepper until they reach your desired consistency.
Final Steps
1. Pour the salsa into a large serving bowl, add the crab, and gently fold to incorporate all the ingredients into the crab.
2. Taste and adjust.