CRAB LEGS WITH LEMON GRASS BUTTER
CRAB LEGS WITH LEMON GRASS BUTTER
1 pound frozen King Crab Legs
Lemon Grass Butter
½ cup butter, melted (125ml)
2 cloves garlic, chopped
The juice of 1 lemon
3 tablespoons of white wine (50ml)
1 teaspoon hot pepper flakes (5ml)
1 stalk lemon grass, peeled and chopped
1 tablespoon olive oil (15ml)
Splash of white wine.
Combine all lemon grass butter ingredients in large sauce pan. Let simmer over medium high heat until flavours are infused.
Preheat grill to 375°F/ 190°C or medium high heat.
Rinse crabs legs well. Place crab legs on grill and cook for 4-6 minutes.
Remove crabs legs from grill. Serve with lemon grass butter.
Yield: 6 servings
1 pound frozen King Crab Legs
Lemon Grass Butter
½ cup butter, melted (125ml)
2 cloves garlic, chopped
The juice of 1 lemon
3 tablespoons of white wine (50ml)
1 teaspoon hot pepper flakes (5ml)
1 stalk lemon grass, peeled and chopped
1 tablespoon olive oil (15ml)
Splash of white wine.
Combine all lemon grass butter ingredients in large sauce pan. Let simmer over medium high heat until flavours are infused.
Preheat grill to 375°F/ 190°C or medium high heat.
Rinse crabs legs well. Place crab legs on grill and cook for 4-6 minutes.
Remove crabs legs from grill. Serve with lemon grass butter.
Yield: 6 servings
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