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King Crab with Lemongrass-Ginger Butter and Roasted Potatoes


Jack Amon, chef at the Marx Bros. Café in Anchorage, Alaska, serves Alaska king crab during the summer with a simple but zippy butter sauce and roasted potatoes. If you buy the crab legs thawed, you can have the fishmonger crack them for you, or thaw them yourself (in the refrigerator overnight) and use a nutcracker or wood mallet to crack the shell along each section of crab leg. Cracked Dungeness crab is also delicious prepared this way.


SERVES 6 | TIME 11


1 cup butter 1


⁄4 ⁄4 ⁄2 hours 4 stalks fresh lemongrass (about 1⁄4 cup minced fresh ginger


2 tbsp. minced garlic, divided 13


lbs. red thin-skinned potatoes (each about 2 in. wide)


2 tbsp. finely shredded parmesan cheese 2 tbsp. chopped flat-leaf parsley, divided 5 lbs. thawed Alaska king crab legs, cracked


1. Trim and discard tough tops and root ends from lemongrass. Remove and discard tough outer layers. With flat side of a knife, crush tender inner stalks; cut crushed stalks into 2-in. pieces. In a 11


⁄2 - to 2-qt. pan


over high heat, combine lemongrass pieces, butter, ginger, and 4 tsp. minced garlic. When butter is melted, turn heat to low and cook, stirring often, 15 to 20 min- utes to blend flavors. With a slotted spoon, lift out and discard lemongrass. 2. Preheat oven to 400°. Cut each potato in half and brush cut sides with lemongrass-ginger butter, using about 1 tbsp. total. Set potatoes, cut side up, in a shallow 9- by 13-in. baking dish. 3. Bake potatoes 20 minutes. Turn cut side down and bake until well browned and tender when pierced, 20 to 30 minutes more. 4. In a small bowl, mix together parmesan, remaining 2 tsp. garlic, and 1 tbsp. parsley and sprinkle over pota- toes. Cover with foil or a plate to keep warm. 5. Arrange crab legs in a single layer in an 11- by 17-in. pan. Brush with about 1


⁄4 cup lemongrass-ginger butter.


Broil 4 to 6 in. from heat until meat is hot in center of thickest part of leg (cut where cracked to test), 8 to 10 minutes. 6. Transfer crab legs to a platter with potatoes and sprinkle with remaining 1 tbsp. parsley. Serve with remaining lemongrass-ginger butter.


lb. total)


pictured recipe


318 on page Spinach and Crab Enchiladas


Reader Christine Datian of Las Vegas serves these rich, tasty crab enchiladas with a sliced tomato and red onion salad. If vine-ripened tomatoes aren’t available, use cherry tomatoes.


SERVES 8 to 10 | TIME 1 hour


1 tbsp. olive oil 1 onion (1


⁄2 ⁄2 lb.), chopped 4 garlic cloves, minced


2 jalapeño chiles, seeds and ribs removed and minced 1


lb. shelled cooked crab or 3 cans (6 oz. each) lump crabmeat, drained


1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry


3 cups shredded (3⁄4 1⁄2


1 tsp. chili powder 1


⁄2 lb.) jack cheese, divided


cup each chopped black olives, chopped flat-leaf parsley, and mayonnaise 1 tbsp. Worcestershire sauce


tsp. cayenne Salt and freshly ground black pepper 2 cups tomato salsa or red enchilada sauce, divided 10 flour tortillas (7 to 8 in. wide)


1. Preheat oven to 350°. Heat oil in a 10- to 12-in. frying pan over medium-high heat until hot. Add onion, garlic, and jalapeños. Cook, stirring frequently, until onion is softened, 5 to 8 minutes. 2. In a large bowl, mix crab, spinach, 2 cups cheese, the olives, parsley, mayonnaise, Worcestershire, chili pow- der, cayenne, and onion mixture. Add salt and pepper to taste. 3. Spread about 1 cup salsa level in a 9- by 13-in. baking dish. Spoon about 1


⁄2 cup crab mixture along center of a


tortilla. Roll tortilla around filling. Repeat to fill remain- ing tortillas, then arrange them in a single layer over sauce in dish. Top evenly with remaining 1 cup salsa and remaining 1 cup cheese. 4. Bake until cheese is browned and bubbling, about 30 minutes. Let cool in pan about 5 minutes, then serve from pan with a wide spatula.


PER SERVING: 400 cal., 54% (216 cal.) from fat; 17 g protein; 24 g fat (8 g sat.); 28 g carbo (2.5 g fiber); 913 mg sodium; 65 mg chol.


Make Ahead: Lemongrass-ginger butter, up to 1 day, chilled. Reheat to serve.


PER SERVING: 386 cal., 32% (124 cal.) from fat; 41 g protein; 14 g fat (7.1 g sat.); 23 g carbo (2.4 g fiber); 2,189 mg sodium; 131 mg chol.


fish & shellfish 9


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