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.
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
Calories
230
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.