Ingredients
- Tropical Coconut, Lime and Crystalized Ginger Infusion: endend
- Peanut oil 1 oz. endend
- Shallots, minced 2 oz. endend
- Coconut milk 16 oz. endend
- Crystallized ginger 4 oz. endend
- Lime juice 2 oz. endend
- Lemongrass, minced 1 oz. endend
- Keffir lime leaves 8 ea. endend
- Fish sauce 1 tsp. endend
- Sriracha 1 tsp. endend
- Lime zest 1 Tbsp. endend
- Sea salt, to taste endend
Servings:
Units:
Instructions
- Wild Alaska King Crab is a delicacy by any standard. Grill the crab legs over charcoal or wood for a very light smoke and then inject with
- the tropical flavors of coconut, lime and ginger. The flavor profile and interactive eating is perfect as an upscale bar appetizer or
- shareable first course. It also works family-style as the centerpiece of a Thai-style crab feast.
- 1. Tropical Coconut, Lime and Crystalized Ginger Infusion: Heat the oil in a medium saucepot over medium heat. Add the shallots and cook
- until translucent, about 5 minutes. Add remaining ingredients except lime zest and sea salt. Stir to combine and bring to a simmer. Reduce
- flame to lowest possible heat, cover and cook about 60 minutes. Remove the Keffir lime leaves and puree the infusion with an immersion
- blender until very fine and smooth. Add the lime zest and season to taste with the sea salt. Set aside. endend
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