King Crab Royale
Source of Recipe
Master Chef Don Easley
---Makes 2 main-dish servings or 4 appetizer servings.
Recipe can be doubled.
List of Ingredients
12 ounces king crab split legs, thawed if necessary
1/4 cup butter or margarine, melted
1 tablespoon lemon juice
2 teaspoons grated onion
1 clove garlic, crushed
1 tablespoon finely chopped parsley
1/4 teaspoon tarragon, crushed
Dash bottled hot pepper sauce
1.Cut crab legs into 2-1/2 to 3 inch pieces. If desired, remove crab meat from shells and cut into bite-sized pieces for easier serving; return to shells. Combine remaining ingredients and brush over crab. Place crab legs, shell-side down, on broiler pan. Broil 3 to 5 inches from heat 3 to 4 minutes; brush occasionally with sauce.
2. Grilling Variation: Prepare king crab legs as directed above. Place crab legs, shell-side down, on rack about 5 inches above hot coals. Grill 5 minutes or until thoroughly heated; brush occasionally with sauce.