King Crab Legs with Sour Cranberry Sauce


Dried cranberries and cherries make a uniquely delicious, chutney-like sauce for succulent king crab. Have your fishmonger steam and crack the crab legs (or do it yourself with a heavy knife) so they will absorb more flavor as they heat and the meat will be easier to remove from the shell.

What you will need

1/3 cup dried cranberries

1/3 cup dried cherries

1 cup boiling water

1 tablespoon white balsamic vinegar

2 shallots, chopped, divided

3 tablespoons extra-virgin olive oil, divided

1/2 teaspoon coarse sea salt, divided

1/4 teaspoon ground black pepper

2 pounds steamed king crab legs, broken into pieces, shells of large pieces cracked

Several sprigs fresh flat-leaf parsley

(Nutritional facts 105 calories, 3.57 g fat, 6.75 g carbohydrates, 11.56 g protein, 48 mg cholesterol, 186 mg sodium)


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