View Full Version : Valentines day part 2

02-15-2009, 08:15 PM
Now its starting to get good!

Wine steamed king crab legs with beurre blanc sauce, the million dollar legs!

First off, cut up the king crab legs into sections with kitchen shears and also cut up the shell lenghtwise for simple extraction later!


For the crab:
Heat and saute:
1 T olive oil
1 T butter
1/4 cup garlic thinly sliced
2 shallots minced

Add: cover and steam:
King crab leg sections
3/4 cup white wine
1/4 t. red pepper flakes
3 T lemon juice
1 bay leaf

For the Beurre blanc-
Simmer, slowly whisk in:
steaming liquid
7 T butter, chilled and cubed

Off heat add:
1/4 cup heavy cream
2 T minced fresh parsley
2 T minced chives
Salt and lemon juice to taste

Heat oil and butter over medium heat and saute garlic and shallots untill soft about 2 minutes.

Add crab, wine, pepper flakes, lemon and bay leaf. Increase heat to high, cover and simmer 5 minutes, stirring after 2 minutes. Transfer crab and bay leaf to a bowl, cover and keep warm.

Simmer steaming juice until reduced to 4 or 5 Tbsp. Reduce heat to low and slowly wisk in butter a few pieces at a time until melted. Off heat add cream, herbs and season. Serve the crab with the sauce for dipping.