Alaska King Crab Legs With Meyer Lemon Miso Butter Recipes

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DRUNKEN ALASKAN KING CRAB LEGS



Drunken Alaskan King Crab Legs image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

3 bottles premium ale
3 lemons, cut in 1/2
1 head garlic, split in 1/2
3 pounds Alaskan king crab legs, split
Drawn butter, for serving

Steps:

  • To a large stockpot with a steamer insert, add beer, lemons and garlic and bring to a boil. Add crab legs and cover. Steam for 5 minutes or until crab is cooked through. Serve with drawn butter.

OLD BAY KING CRAB LEGS



Old Bay King Crab Legs image

The classic seafood seasoning and lemon bring heat and brightness to sweet crab meat. The only way to improve it is with a dunk in drawn butter.

Provided by Food Network Kitchen

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 4

3 pounds frozen cooked king crab legs
One 6-ounce box seafood seasoning, such as Old Bay, plus additional as needed
2 lemons
1 stick (8 tablespoons) unsalted butter

Steps:

  • Put the crab legs in the bottom of a large stockpot, then cover with 4 quarts of water and stir in the seafood seasoning (see Cook's Note). Halve the lemons and squeeze the juice into the pot, then add the rinds. Cover and bring to a boil, then cook over medium-high heat until the crab legs are warmed through, about 5 minutes. Remove the crab legs to a large serving bowl or platter.
  • Meanwhile, melt the butter in a small saucepan over medium-low heat. Cook until the butter foams and simmers, about 1 minute. Remove from the heat and let stand 5 minutes. Using a spoon, remove any milk solids from the surface of the butter, then slowly pour the melted butter into a small serving bowl, leaving any watery, white whey behind in the saucepan. Serve alongside the crab legs.

MISO AIOLI



Miso Aioli image

A delicious four-ingredient condiment that's made with pantry ingredients. Consider it a Japanese tartar sauce and know that you'll want to dollop it on everything, especially Fried Catfish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 5m

Yield Makes 3/4 cup

Number Of Ingredients 5

1 tablespoon white or yellow miso
2/3 cup mayonnaise
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
Freshly ground black pepper

Steps:

  • Whisk together all ingredients until thoroughly combined. Serve with poached, sauteed, steamed, roasted, or grilled fish. Aioli can be refrigerated in an airtight container up to 3 days.

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