Enjoy Alaska King Crab with a zesty twist, perfect for special occasions or summer gatherings. Grill defrosted crab legs until charred, and serve with a homemade Tabasco aioli and grilled lemons. Pair with a simple mixed green salad for a delightful gourmet experience.
Ingredients
- 12 Alaska King Crab Legs, defrosted and cut at joints
- 2 Lemons
- Tabasco Aioli
- 2 egg yolks
- 1 tsp Kosher Salt, or to taste
- Juice of 1 lemon
- 1 cup Canola Oil
- Tabasco Sauce, to taste
Directions
- Prepare Aioli
- Whisk together the egg yolks with salt and lemon juice. Slowly begin to drizzle in the oil while continuing to whisk vigorously. After about half of the oil has been added, thin out the aioli with a few drops of water. Continue to whisk in the remainder of the oil in a slow stream. Once all of the oil has been added, the sauce should be thick and hold its form when a whisk is pulled through it. Add Tabasco sauce in small increments, tasting after each addition so the aioli does not become too spice. Divide the aioli between four bowls.
- Prepare Crab
- Prepare a large charcoal fire and let the coal die down to a nice red ember bed. In the meantime, remove the crab legs from the refrigerator so they begin to come to room temperature. They should not be out of the refrigerator for more than 15-20 minutes before they go onto the grill. (If the crab legs are not defrosted they will burn on the grill before they heat all the way through!) Place the crab legs on the grill directly over the hot coal and allow to grill until the shill begins to turn dark brown, almost black. If the shell chars a little bit that is fine; it adds to the flavor. Turn the crab legs over and remove to a cooler part of the grill. Allow to sit for another 4 to 5 minutes. Place the lemons, cut in half, on the hottest part of the grill. The lemons should be golden brown and sweetly caramelized in the time that it takes to fully heat the crab legs.
- Prepare Dressed Salad
- Prepare a salad of mixed greens lightly dressed with olive oil and salt.
- To Serve
- Place the grilled crab legs onto a large platter and serve with the grilled lemons and mixed green salad. Suggest to guests that they squeeze a little grilled lemon juice over their salad. Eat the crab just as you would normally, by peeling back the shell and dipping the meat into the aioli.