King Crab

Name: King Crab
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps butter; 3 Tbsps chopped chives; 4 king crab legs, thawed; 3 eggs, beaten; 4 servings All-purpose flour, for dredging; 1 clove garlic, chopped; 1 sleeve saltines

King Crab is a pescatarian recipe with 4 servings. One serving contains 156 calories, 5g of protein, and 12g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 20 minutes. A mixture of sleeve saltines, eggs, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Split king crab legs and remove meat. Set aside.

Ingredients you will need

Crab Legs

Meat

Crack and beat 3 eggs in a shallow pie plate.

Ingredients you will need

Egg

Place a sleeve of saltines in a plastic gallon freezer bag and crush with a rolling pin until fine.

Ingredients you will need

Saltine Crackers

Equipment you will use

Rolling Pin

Dredge the king crab legs in the flour, the eggs, and then the crushed saltines.

Ingredients you will need

Crab Legs

Saltine Crackers

All Purpose Flour

Egg

Set on half sheet tray to reserve. Repeat.

Heats the skillet over medium heat and add 3 tablespoons of butter. Once it foams add

Ingredients you will need

Butter

Equipment you will use

Frying Pan

the crab meat. Rotate them to cook on all sides.

Ingredients you will need

Crabmeat

Add the garlic and continue to cook until golden brown.

Ingredients you will need

Garlic

Garnish with 3 tablespoons of chopped chives.

Ingredients you will need

Chives

Equipment

Rolling Pin

Frying Pan

Ingredients

Servings:

3Tbsps

butter 3Tbsps

chopped chives 4

king crab legs, thawed 3

eggs, beaten 4servings

All-purpose flour, for dredging 1clove

garlic, chopped 1

sleeve saltines

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.