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Grilled Alaska King Crab with Tabasco® Aioli

Grilled Alaska King Crab with Tabasco® Aioli
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Servings
4
Cook Time
8 min
Servings
4
Cook Time
8 min
Grilled Alaska King Crab with Tabasco® Aioli
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
8 min
Servings
4
Cook Time
8 min
Instructions
  1. Aioli: Whisk togetherthe egg yolks with salt and lemonjuice. Slowly begin to drizzle in the oil while continuing to whisk vigorously. After
  2. 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
  3. 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
  4. small increments, tasting after each addition so the aioli does not become toospicy. Divide the aioli between four bowls.
  5. 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
  6. 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
  7. 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
  8. 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
  9. 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
  10. 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
  11. golden brown and sweetly caramelized in the time that it takes to fully heat the crab legs.
  12. Prepare a salad of mixed greens lightly dressed with olive oil and salt.
  13. Place the grilled crab legs onto a large platter and serve with the grilled lemons and mixed green salad.Suggest to guests that they
  14. 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
  15. meat into the aioli.
Recipe Notes

Recipe by Chef/Author Barton Seaver

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