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Tropical Coconut-Lime Glazed Alaska King Crab with Sweet Panko Thai Brittle

Tropical Coconut-Lime Glazed Alaska King Crab with Sweet Panko Thai Brittle
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Servings
4
Cook Time
45 min
Servings
4
Cook Time
45 min
Tropical Coconut-Lime Glazed Alaska King Crab with Sweet Panko Thai Brittle
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
45 min
Servings
4
Cook Time
45 min
Instructions
  1. Prepare glaze: Heat the oil and shallots in small saucepan over medium heat; cook and stir shallots until translucent, about 3 to 5
  2. minutes. Stir in coconut milk, ginger, lime juice, lemongrass, lime leaves, fish sauce and sriracha. Bring to a simmer; cover and cook 10
  3. minutes, stirring occasionally. Remove from heat; discard lime leaves. Puree the mixture with an immersion blender (or cool slightly and
  4. puree in a blender or mini food processor). Stir in lime zest and sea salt; set aside.
  5. Note: Glaze can be made up to 2 days ahead and held refrigerated. Warm in microwave oven before serving.
  6. Prepare brittle: Preheat oven to 350oF. Add all brittle ingredients, except butter, to a medium bowl; stir to combine. Using a pastry
  7. cutter (or 2 forks), cut butter into mixture until it resembles cornmeal. Spray-coat a parchment-lined 9x13 pan. Add mixture to pan; press
  8. mixture to edges. Bake until deep golden brown, about 20 to 25 minutes, turning pan about half way through cooking time to ensure even
  9. browning. Cool at room temperature, then crumble into small granola-like pieces. Set aside or store in airtight container, if not using
  10. immediately.
  11. NOTE: Brittle can be made up to 2 days ahead and held in airtight container.
  12. Prepare crab: Cut off shoulder piece from each crab leg; set aside. Using sharp kitchen shears, cut the underside of crab shell along one
  13. side of the leg, then along the other side of each leg. Lift and remove that shell to expose the crabmeat. Repeat for remaining legs.
  14. For grilling: Heat grill to medium-high heat (400oF). Place crab legs, shell side down, on grill to heat through, about 3 minutes. Add crab
  15. shoulders. Brush crabmeat with peanut oil-white pepper blend. Turn legs over and grill 30 to 60 seconds, just until heated through. Remove
  16. crab from grill. Cut legs at joint to separate. Brush half of glaze on exposed crabmeat; reserve remaining glaze for spooning on crab at
  17. table. Stack legs on a serving plate, lincoln-log style, if desired. Sprinkle legs with brittle and green onions. Garnish with lime wedges.
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