Sheet-Pan Snow Crab Legs and Lima Beans Bowl

Tender snow crab legs paired with endive, carrot and napa cabbage and lima beans, finished with rosemary and a hit of dried thyme. 1. Pat the snow crab legs dry and season with sea salt, dried thyme. 2. Heat beef tallow in a heavy pan and roast the snow crab legs until it develops a deep golden crust, about 19 minutes. 3. Add endive, carrot and napa cabbage to the pan and cook until just tender, stirring in rosemary for fragrance. 4. Cook the lima beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of sherry vinegar before serving hot.