ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

King Crab with Lemon Grass-Ginger Butter and Roasted Potatoes

James Carrier
Yield Makes 5 or 6 servings
Notes: Jack Amon, chef at the Marx Bros. Café in Anchorage, serves Alaska king crab with a simple butter sauce and hearty potatoes. If you buy the crab legs thawed, you can have the fishmonger crack them for you, or use a nutcracker or wood mallet to crack the shell along each section of crab legs. Cracked Dungeness crab is also delicious brushed with the lemon grass-ginger butter, then broiled (step 4).

Ingredients

  • 1 3/4 pounds red thin-skinned potatoes (each 2 to 2 1/2 in. wide)
  • Lemon grass-ginger butter (see notes)
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons minced shallot or onion
  • 1 tablespoon minced parsley
  • 1 teaspoon minced garlic
  • 5 pounds thawed frozen cooked Alaska king crab legs, cracked (see notes)
  • 1 tablespoon minced fresh basil leaves or 1 teaspoon dried basil

Nutrition Information

  • calories 381
  • caloriesfromfat 23 %
  • protein 46 g
  • fat 9.6 g
  • satfat 4 g
  • carbohydrate 25 g
  • fiber 2.3 g
  • sodium 687 mg
  • cholesterol 228 mg

How to Make It

  1. Scrub potatoes; cut each in half across widest dimension and brush cut sides with lemon grass-ginger butter, about 1 tablespoon total. Set potatoes cut side up in a shallow 3-quart casserole (about 9 by 13 in.).

  2. Bake in a 400° regular or convection oven for 20 minutes. Turn potatoes cut side down and bake until well browned and tender when pierced, 20 to 30 minutes longer.

  3. Meanwhile, in a small bowl, mix parmesan cheese, shallot, parsley, and garlic. When potatoes are done, sprinkle mixture evenly over them. Cover and keep warm.

  4. Arrange crab legs in a single layer in an 11- by 17-inch pan. Brush with lemon grass-ginger butter, using about 2 tablespoons total. Broil 4 to 6 inches from heat until meat is hot in center of thickest part of leg (cut where cracked to test), 8 to 10 minutes.

  5. Transfer crab legs to a platter, arrange potatoes around them, and sprinkle with the minced fresh basil. Serve with the remaining lemon grass-ginger butter to add to taste.

Marx Bros. Café