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Crab Alaska King Crab Royal: A Culinary Masterpiece

There’s a certain magic associated with king crab – perhaps it’s the sheer size of those magnificent legs, or the anticipation of cracking through the shell to reveal the sweet, succulent meat within. My earliest memory of Alaska king crab involves a family trip to Seattle’s Pike Place Market. The salty air, the cries of fishmongers, and the sight of those colossal crabs displayed on beds of ice – it all culminated in a sensory explosion. That first bite was an epiphany: a delicate sweetness balanced with a hint of the ocean, a texture so tender it practically melted in my mouth. It’s a flavor I’ve chased ever since, and this recipe, Crab Alaska King Crab Royal, is my tribute to that unforgettable experience.

Recipe Overview

Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes
Servings: 2
Yield: 2 servings
Dietary Type: Pescatarian

Ingredients

2 ounces king crab legs (Alaska King crab split legs)
¼ cup butter or ¼ cup margarine, melted
1 tablespoon lemon juice
2 teaspoons grated onions
1 tablespoon finely chopped parsley
¼ teaspoon tarragon, crushed
1 dash bottled hot pepper sauce

Equipment Needed

Broiler Pan
Pastry Brush
Cutting Board
Knife
Small Mixing Bowl

Instructions

Begin by preparing the king crab legs. Cut the crab legs into 2-1/2 to 3-inch pieces. This size is ideal for both presentation and ease of handling while broiling.
Now, for easier serving and a more refined experience, you can carefully remove the crab meat from the shells. Gently coax the meat out, taking care to keep the pieces as intact as possible. Cut the meat into bite-sized pieces for elegant serving and effortless enjoyment, then return the crab meat to the shells. Alternatively, skip the step and serve the crab directly in the shell for a more rustic approach.
In a small mixing bowl, combine the remaining ingredients to create the flavorful sauce. Start with the ¼ cup of melted butter (or margarine if preferred). Add 1 tablespoon of lemon juice, infusing the butter with a bright, citrusy tang.
Next, incorporate 2 teaspoons of grated onions. Grating the onion ensures that it melds seamlessly into the sauce, providing a subtle savory note.
Stir in 1 tablespoon of finely chopped fresh parsley, adding a touch of herbaceous freshness. The parsley’s vibrant green hue also enhances the visual appeal of the dish.
Add ¼ teaspoon of crushed tarragon. Tarragon’s distinct anise-like flavor elevates the sauce, adding a sophisticated touch that complements the sweetness of the crab. A little goes a long way with this herb, so be sure not to overdo it.
Finish the sauce with a dash of bottled hot pepper sauce. This provides a subtle kick that balances the richness of the butter and the sweetness of the crab. Adjust the amount of hot sauce to your preference, bearing in mind that the goal is to enhance the other flavors, not overwhelm them.
Now, using a pastry brush, generously brush the sauce over the crab. Ensure that both the meat and the inside of the shells are well coated. This will infuse the crab with flavor and help to keep it moist during broiling.
Place the crab legs, shell-side down, on the broiler pan. This helps to protect the delicate meat from direct heat and allows the shells to become beautifully caramelized.
Place the broiler pan 3 to 5 inches from the heat source. This distance is crucial for achieving the perfect balance between browning the crab and preventing it from drying out.
Broil for 3 to 4 minutes, watching carefully to prevent burning. During broiling, brush the crab occasionally with the remaining sauce. This will create a luscious glaze that enhances the flavor and appearance of the dish.
The crab is done when it is heated through, the shells are lightly browned, and the sauce is bubbling.

Expert Tips & Tricks

Don’t overcook the crab: King crab is already cooked, so you’re just heating it through and infusing it with flavor. Overcooking will result in dry, rubbery meat.
Use high-quality butter: The quality of your butter will directly impact the flavor of the sauce. Opt for unsalted butter so that you can control the overall saltiness of the dish.
For a richer flavor, brown the butter: Before adding the other ingredients to the sauce, melt the butter in a saucepan and cook it over medium heat until it turns a nutty brown color. This adds a depth of flavor that elevates the dish. Watch it carefully to avoid burning.
Add a splash of dry sherry: For an extra layer of complexity, add a splash of dry sherry to the sauce. This enhances the savory notes and complements the sweetness of the crab.
Fresh herbs are best: While dried tarragon can be used in a pinch, fresh tarragon will provide a more vibrant and aromatic flavor.

Serving & Storage Suggestions

Serve the Crab Alaska King Crab Royal immediately while it’s hot and the sauce is glistening. Arrange the crab legs artfully on a platter, garnished with a few extra sprigs of fresh parsley or lemon wedges. It pairs beautifully with a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio.

Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. Reheat gently in a preheated oven at 300°F (150°C) or in a covered skillet over low heat. Be careful not to overcook the crab during reheating. While it can be frozen, the texture of the crab can be affected, so it’s best enjoyed fresh.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	235.5 kcal	N/A
Calories from Fat	211 g	90%
Total Fat	23.5 g	36%
Saturated Fat	14.6 g	73%
Cholesterol	76.2 mg	25%
Sodium	510.3 mg	21%
Total Carbohydrate	1.1 g	0%
Dietary Fiber	0.2 g	0%
Sugars	0.4 g	1%
Protein	5.9 g	11%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

Garlic Butter: Add a clove or two of minced garlic to the butter sauce for a more robust flavor.
Spicy Crab: Increase the amount of hot pepper sauce or add a pinch of red pepper flakes for a spicier dish.
Lemon-Herb Crab: Use a combination of fresh herbs, such as thyme, rosemary, and oregano, in addition to the parsley and tarragon. Add a bit of lemon zest for even more citrusy flavor.
Crab Cakes: Use leftover crab meat to make delicious crab cakes. Combine the crab meat with breadcrumbs, mayonnaise, eggs, and seasonings, then pan-fry until golden brown.
Crab Salad: Toss the crab meat with mayonnaise, celery, onion, and lemon juice for a refreshing crab salad. Serve it on crackers, lettuce cups, or in a sandwich.

FAQs (Frequently Asked Questions)

Q: Can I use frozen king crab legs for this recipe?
A: Absolutely! Just make sure to thaw the crab legs completely before cooking. Place them in the refrigerator overnight or run them under cold water until thawed.

Q: Can I grill the crab legs instead of broiling them?
A: Yes, grilling is a great option. Preheat your grill to medium-high heat and grill the crab legs for 3-4 minutes per side, brushing with the sauce frequently.

Q: What can I serve with this dish?
A: This Crab Alaska King Crab Royal pairs well with a variety of sides, such as steamed asparagus, roasted potatoes, or a simple green salad.

Q: Can I make this recipe ahead of time?
A: While the crab is best served immediately, you can prepare the sauce ahead of time and store it in the refrigerator for up to 24 hours.

Q: Can I use imitation crab meat for this recipe?
A: While imitation crab meat can be used, it will not provide the same flavor and texture as real king crab. For the best results, use genuine Alaska King Crab.

Final Thoughts

This Crab Alaska King Crab Royal is more than just a recipe; it’s an invitation to indulge in a truly exceptional culinary experience. The combination of sweet, succulent crab meat, fragrant herbs, and zesty lemon creates a symphony of flavors that will tantalize your taste buds. So, go ahead, treat yourself to this royal feast and share it with someone special. Don’t hesitate to experiment with the variations and make it your own. And please, let me know how it turns out – I love hearing about your culinary adventures!

Crab Alaska King Crab Royal Recipe