With March Madness mere days away, it is time to break out some tasty king crab recipes. King crab is a wonderful dish to prepare for friends and family when you know they are going to be hanging out for a while. Why? Well because it’s quite fun, messy and takes a bit of energy to dig in properly. If you want to have a more relaxed time, sometimes I split the crab legs in advance. If you decide to do the same, you’ll need to use a very sharp serrated knife. Always split the leg away from you because knives can very easily slip on the shell. Below, I suggest a few other seasonings. The trick is to go fresh with the herbs when possible. Dried herbs can carry a bitter flavor and should be avoided. In case you are a snow crab fan, this recipe works great—I seriously recommend you try them both ways.
Split King Crab Legs with
Butter and Breadcrumbs
Makes One Hearty Serving
¼ cup seasoned breadcrumbs
¼ teaspoon salt
1 tablespoon finely chopped fresh parsley
2 tablespoons grated Parmesan cheese, optional
1 to 1½ pounds king crab legs*, thawed
2 tablespoons unsalted butter melted
Dash of hot sauce (at the table for serving), optional
Heat the oven on broil with the oven rack set 6 inches away from the heat.
In a small bowl combine the breadcrumbs, salt, parsley, and Parmesan cheese, if using. Split the legs lengthwise with a serrated knife, brush them with melted butter and sprinkle them with the breadcrumb mixture. Broil them for 2 to 3 minutes, or until they are golden brown and piping hot.
If the crab legs turn golden brown before they become piping hot, place a tented foil over them and transfer them to a lower oven rack. Let them cook for a few minutes. Serve immediately with a lobster fork and plenty of napkins. Set out the hot sauce, if using, for those who like that extra kick.
Side Bar Note About Seasoning: You can add whatever flavors you want to spice up the breadcrumb mixture. I especially like adding a dash of fresh oregano or rosemary for an Italian flavor, and for a good old-fashioned shore flavor, I add a pinch of paprika or even Old Bay. If you like Indian flavors, these are crazy good with a dash of curry and coconut cream mixed into the butter before brushing. And, of course, there is a wonderful Mexican version that combines a drop of tequila, a pinch of fresh cilantro, a squeeze of lime and a tiny bit of roasted garlic with the butter.
*King crab legs are sold fully cooked and frozen, so all you need to do is thaw them and heat them through.
