Alaskan King Crab Legs

Simon & Seaforts

From Executive Chef Rob Whaley
Simon & Seaforts

Large Bering Sea legs steamed to order and basted with butter, fresh parsley, shallots and garlic.

Serves 8

12-13 oz. ea. of Alaska King Crab Leg sections
2 1/2 oz. ea. Herb Butter
Parsley and lemon garnish

Herb Butter
2 cups clarified butter
1/4 cup Herb Mix

Herb mix
1 Tbs. parsley, finely chopped
3 Tbs. shallots, finely chopped
1/2 tsp. garlic, finely chopped
1/4 tsp. whole thyme leaves
1/4 tsp. coarse pepper
1/4 tsp. whole oregano leaves

Procedure: With a French knife, slice Alaska King Crab leg from top joint to end of leg. Place in pan and steam for 8-10 minutes. Place legs, split side up, lengthwise on platter. Melt butter and stir in herb mix to distribute herbs, then brush about 1 oz. on meat. Ladle 1 1/2 fl. oz. additional butter into sauce cup and place on plate. Garnish with parsley and lemon wedges. Serve immediately.