Rating: 5 stars
1 Ratings
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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).

Chef Jack Amon, Anchorage, Alaska
This Story Originally Appeared On sunset.com

Gallery

Credit: James Carrier

Recipe Summary

Yield:
Makes 5 or 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.).

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  • 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.

  • 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.

  • 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.

  • 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.

Source

Marx Bros. Café

Nutrition Facts

381 calories; calories from fat 23%; protein 46g; fat 9.6g; saturated fat 4g; carbohydrates 25g; fiber 2.3g; sodium 687mg; cholesterol 228mg.
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