King Crab Legs with Sour Cranberry Sauce

Combine cranberries and cherries in a small bowl and cover with boiling water.

Let sit for 30 minutes, then drain, reserving soaking liquid.

Combine fruit, vinegar, 2 tablespoons of the shallots, 1 tablespoon of the oil, 1/4 teaspoon of the salt and pepper in a food processor and pulse until chopped.

With the motor running, pour in reserved soaking liquid and process until a thick, chunky sauce forms.

Scrape into a bowl and refrigerate for up to 2 days; bring to room temperature before serving.

Heat remaining 2 tablespoons oil in a large heavy skillet or pot over medium-high heat.

Add remaining shallots and crab legs and sprinkle with remaining 1/4 teaspoon salt. Cook, tossing, until heated through, 5 to 6 minutes.

Transfer to a platter and use scissors to snip parsley leaves over crab. Serve with sauce for dipping.