Roasted Red King Crab Legs with Truffle Mayo
What’s more festive than showstopping red king crab on your holiday table? This truffle-infused dish brings decadence and lush flavors to your celebration, while impressing your guests. It’s perfect (and auspicious!) for ringing in the New Year or any other special occasion.
Cooking time50-60 min
Difficulty levelMedium
Ingredients
Preparation
- Preheat the oven to 400 degrees.
- Prepare the black pepper sauce. Blend whole peppercorns, shio kombu, sugar and oyster sauce in a blender until smooth. Transfer to a bowl and reserve.
- Prepare the shio kombu butter. Place the butter and shio kombu in a shallow pan on low heat. As butter melts, stir to combine. Simmer for 5 minutes, being careful not to brown the butter. Transfer to a bowl and set aside.
- Carefully open the pre-split crab shells and remove the crab meat. Place in a large baking dish.
- Toss the crab with the shio butter and the black pepper sauce. Mix thoroughly to coat.
- Place crab in preheated over for 20-23 minutes. Check doneness at the 20 minute mark. Crab should be opaque, with no translucent spots, while still juicy. If you have a meat thermometer, desired temperature is around 145 degrees.
- While crab is in the oven, prepare the truffle mayo. In a medium mixing bowl, combine mayonnaise, vinegar, honey, light soy sauce and truffle oil. Whisk vigorously until thoroughly combined. Set aside.
- Sprinkle crab with dill. Serve with truffle mayonnaise, potato chips and lime wedges on the side.
Tip: if you can’t find shio kombu, substitute 1 tsp of soy sauce with ½ tsp of dashi powder per tablespoon of shio. This recipe includes a pepper sauce, compound butter and prepared mayonnaise. We recommend preparing the mayo while the crab is in the oven.