"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Grilled King Crab Legs Recipe

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This recipe for Grilled King Crab Legs, by , is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Paul Polito
Added: Monday, May 11, 2009


King Crab Legs, Large 2 lbs
Melted Butter ½ lb
Watercress, picked from heavy stem 1 cup
Radicchio, finely shredded 1 cup
Chopped Parsley 1 Tbsp
Lemon, cut in 4 wedges 1 ea

# Split the crab legs lengthwise with a sharp knife and set aside (you may purchase the crab legs already split).

# Build a single-level fire using hardwood charcoal, and heat until coals are “white” hot. To determine if your fire is hot enough, hold your hand 5 inches above the grate. If you can keep your hand there for more than 3 seconds, your fire is not hot enough. If you are using a gas grill, place on high.

# Lightly brush the exposed crab meat with melted butter and place on the pre-heated grill, meat side down.

# While the crab is grilling, divide the watercress and radicchio into the base of four plates.

# Turn the crab legs onto the shell side after 3-4 minutes. The meat should have nice grill marks.

# Quickly and generously baste the meat again with the melted butter and grill approximately 4-5 minutes, or until the crab is hot.

# Divide the remaining butter into four small bowls.

# Arrange the grilled crab legs in the center of the plate with the watercress and radicchio and small dish of melted butter.

# Garnish by sprinkling with chopped parsley and a lemon wedge. Serve immediately.

Number Of Servings:
Number Of Servings:




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