| Category: Main » King Crab Recipes |
| Title: | Lime-Buttered Grilled Alaska Crab with Trinidad Salad |
| Detail: | Recipe courtesy ASMI Serves: 4 Ingredients: Trinidad Salad: 1/2 cup Carapelliﾮ Extra Virgin Olive Oil 1 lime, juiced and divided 1/4 cup Robert Mondavi Private Selection Pinot Gris or Chardonnay 2 Tablespoons whole grain mustard 1 can (14 to15 oz.) palm hearts, drained and sliced crosswise 1 large, firm ripe papaya, skinned and chunked 1 cup thinly sliced celery 1/2 fresh small red chili pepper, sliced and minced 1/4 small sweet onion, thinly sliced, then quartered 2 large, firm ripe avocados, pitted and chunked 1/3 cup butter, melted 1/4 to 1/2 teaspoon chili oil 1/8 teaspoon cayenne pepper 3 to 4 pounds Alaska Crab legs (King Crab Legs, Snow Crab, or Dungeness), split open to expose meat Directions: Whisk together Carapelli Extra Virgin Olive Oil, 1/2 of the lime juice, wine and mustard for salad dressing. In large bowl, add salad ingredients, topping with avocado. Pour dressing over avocado; cover and refrigerate. Preheat grill or broiler/oven to medium-high heat. Blend butter, chili oil, cayenne and remaining lime juice. Brush butter mixture onto exposed crab meat; place crab legs onto grill and cook 4 to 5 minutes, until heated through. (Drizzle any unused sauce over crab legs when serving.) Gently stir salad mixture to coat evenly; serve with crab legs. Makes 4 to 6 servings Nutrients per serving: 774 calories, 49g total fat, 13g saturated fat, 57% calories from fat, 166mg cholesterol, 62g protein, 19.5g carbohydrate, 8g fiber, 3226mg sodium, 236mg calcium and 1.1g omega-3 fatty acids. |
