Takoyaki Dipping Sauce
15 minutes 4 servings
Alaska King Crab au Gratin
12 servings
Ingredients
9 ounces Breadcrumbs
1 1/2 Tablespoons Thyme, dry
1 Tablespoon Tarragon, dry
1 Tablespoon Paprika
1/2 Cup Parsley, fresh, chopped
2 ounces Parmesan cheese, grated
12 pounds Red King Crab Legs & Claws 16-20 Count Splits 488917
3 Tablespoons Butter, unsalted
3 Tablespoons Shallot, minced
6 teaspoons Lemon juice
6 ounces Dry white wine
6 ounces Cream
24 wedges Lemon wedges
Directions
Combine breadcrumbs, thyme, tarragon, paprika, 1/4 cup parsley and cheese; reserve. For the cream sauce, melt butter in skillet over medium heat. Add shallots and sauté until translucent. Deglaze with lemon juice and wine; reduce liquid by three-fourths. Add cream; reduce by additional one-half. For crab, turn oven on to broil. Spoon/brush cream sauce onto Alaska crab; sprinkle with breadcrumb mixture. Transfer crab to sheet pans and broil just until topping is golden brown. Serve with lemon wedges and reserved chopped parsley sprinkled over the top.
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