Alaska King Crab au Gratin

Alaska King Crab au Gratin

12 servings


  • 9 ounces Breadcrumbs

  • 1 1/2 Tablespoons Thyme, dry

  • 1 Tablespoon Tarragon, dry

  • 1 Tablespoon Paprika

  • 1/2 Cup Parsley, fresh, chopped

  • 2 ounces Parmesan cheese, grated

  • 12 pounds Red King Crab Legs & Claws 16-20 Count Splits 488917

  • 3 Tablespoons Butter, unsalted

  • 3 Tablespoons Shallot, minced

  • 6 teaspoons Lemon juice

  • 6 ounces Dry white wine

  • 6 ounces Cream

  • 24 wedges Lemon wedges


Combine breadcrumbs, thyme, tarragon, paprika, 1/4 cup parsley and cheese; reserve. For the cream sauce, melt butter in skillet over medium heat. Add shallots and sauté until translucent. Deglaze with lemon juice and wine; reduce liquid by three-fourths. Add cream; reduce by additional one-half. For crab, turn oven on to broil. Spoon/brush cream sauce onto Alaska crab; sprinkle with breadcrumb mixture. Transfer crab to sheet pans and broil just until topping is golden brown. Serve with lemon wedges and reserved chopped parsley sprinkled over the top.


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