Prep
5 min
Total
13 min
Serves
2
INGREDIENTS
- 2 XL King crab legs
- 1 diced Shallot
- 1/4 white wine
- 2 tablespoons white wine vinegar
- 5 black peppercorns
- 1 Large pinch Salt
- 1/2 LB Cubed butter room temperature
- 1/2 juiced lemon
METHOD
Special tools: roasting pan, sauce pot, baking rack
Method:
Place 1/2 inch of water in the bottom of a roasting pan. Place baking tray inside and crab on top. Cover and steam the crab for 8 minutes
In a sauce pot add shallots, vinegar, white wine, salt and pepper. Reduce until almost dissolved. Strain and add one cube of butter at a time whisking to emulsify. Add lemon and serve with a bib.