📝 About This Recipe
This dish celebrates the majestic sweetness of Alaskan King Crab, elevated through a gentle poaching technique that preserves its delicate texture. The Meyer lemon butter provides a sophisticated citrus profile, offering a floral sweetness that traditional lemons lack, while a vibrant chive oil adds a modern, herbaceous finish. It is a quintessential example of Contemporary American Fine Dining, focusing on pristine ingredients and refined technique.
🥗 Ingredients
The King Crab
- 2 pounds Alaskan King Crab Legs (thawed if frozen, shells pre-split for easy removal)
- 1 pound Unsalted European-style butter (high fat content, cut into cubes)
- 2 tablespoons Water (for the beurre monte base)
Meyer Lemon Butter Sauce
- 2 pieces Meyer Lemons (zested and juiced)
- 1 piece Shallot (minced extremely fine)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Chardonnay)
- 1 tablespoon Heavy Cream (to stabilize the emulsion)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon White Pepper (finely ground)
Chive Oil & Garnish
- 1 bunch Fresh Chives (roughly chopped)
- 1/2 cup Grapeseed Oil (or any neutral oil)
- 1/4 cup Micro-greens or edible petals (for elegant plating)
- 1 pinch Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Prepare the chive oil by blanching the chives in boiling water for 10 seconds, then immediately shocking them in an ice bath to preserve the vibrant green color.
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2
Squeeze the excess water from the chives and blend with the grapeseed oil on high speed for 2 minutes. Strain through a coffee filter or fine-mesh sieve and set aside.
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3
Carefully remove the crab meat from the shells, keeping the leg segments as whole as possible. Use kitchen shears to cut along the white underside of the shell.
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4
In a medium saucepan, bring 2 tablespoons of water to a simmer. Lower the heat to medium-low and begin whisking in the cubed butter, one piece at a time, to create a creamy emulsion (beurre monte). Do not let it boil.
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5
Once about 3/4 of the butter is incorporated, transfer half of this emulsion to a separate small skillet for the crab poaching.
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6
In the remaining butter emulsion in the saucepan, add the minced shallots and white wine. Simmer gently until the liquid has reduced by half.
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7
Whisk in the heavy cream and the remaining butter cubes. Stir in the Meyer lemon juice and zest. Season with salt and white pepper, then keep warm over the lowest possible heat.
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8
Place the crab meat into the skillet with the reserved beurre monte. The butter should reach about halfway up the crab. Poach gently over low heat for 5-7 minutes, spooning butter over the meat constantly.
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9
The crab is ready when it is opaque throughout and warm to the touch (internal temperature of 145°F). Do not overcook, as it will become rubbery.
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10
To plate, spoon a generous pool of the Meyer lemon butter sauce onto the center of four warmed shallow bowls.
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11
Carefully place one or two large pieces of poached crab atop the sauce.
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12
Drizzle the vibrant green chive oil around the sauce to create a beautiful contrast.
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13
Garnish with micro-greens and a light sprinkle of Maldon sea salt to enhance the sweetness of the crab.
💡 Chef's Tips
Always use a thermometer to ensure your butter emulsion stays between 160°F and 175°F; if it boils, the sauce will break. If Meyer lemons are unavailable, use a mix of 70% regular lemon juice and 30% mandarin orange juice to mimic the flavor. For the cleanest presentation, use a squeeze bottle for the chive oil to create precise dots or rings. Ensure the crab is fully thawed and patted dry before poaching to prevent excess water from diluting the butter. Warm your plates in a low oven before serving to ensure the butter sauce doesn't congeal during the meal.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Blanc de Blancs Champagne to cut through the richness of the butter. Serve alongside a side of butter-braised baby leeks or white asparagus for a complete fine-dining experience. A chilled glass of Chablis or a dry Riesling complements the floral notes of the Meyer lemon beautifully. Offer a small side of toasted brioche points to soak up the remaining lemon butter sauce.