Ingredients
Servings:
Units:
Instructions
- Aioli: Whisk togetherthe egg yolks with salt and lemonjuice. 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 oilin a slow
- stream. Once all of the oil has been added, the sauceshould be thick andhold itsform when a whisk is pulled through it. AddTabasco sauce in
- small increments, tasting after each addition so the aioli does not become toospicy. Divide the aioli between four bowls.
- Alaska Crab: Prepare a large charcoal fire and let the coals die down to a nice red ember bed. While the fire is being prepared, 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. (They should certainly be defrosted as they will burn on the grill before they heat all the way
- through!) Place the crab legs on the grill directly over the hot coals and allow to grill until the shell 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 a salad of mixed greens lightly dressed with olive oil and salt.
- 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.
Recipe Notes
Recipe by Chef/Author Barton Seaver
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