(6) - 8 oz. Filets
2 tsp. - Kosher Salt
2 tsp. - Course Black Pepper
3 tbsp. - Olive Oil
12 ea. - King Crab Legs Cooked (merus sections)
12 oz. - Herb Butter (see recipe)
1.5 tsp. - Caviar (black small eggs)
1.) Season each steak evenly on both sides with the salt and pepper.
2.) Place the oil in a 12" cast iron pan or a thick bottom saute pan set on high heat.
3.) Sear the steaks about 2 minutes each side then finish cooking them on a grill to the desired temperature.
4.) Cut the shell off of the king crab using a scissors to keep the legs as 1 piece. Remove the long cartilage from the Merus leg, then remove any shell on the shoulder meat.
5.) Set the crab meat side by side on a half sheet pan keeping the legs and shoulder meat from each crab leg together.
6.) Place the herb butter on top of the crab, then broil on high in the oven for about 2 minutes shaking the pan several times while cooking to coat the crab in the butter.
7.) Place the cooked steaks on a plate then place the crab knuckle meat on top of the steak. Stack the 2 legs on top. Continue with the remaining crab and steak.
8.) Drizzle all of the butter from the pan over the crab. Top each with 1/4" tsp. of caviar.
1 tbsp. - Olive Oil
1 oz. - Green Onions Minced
2 tsp. - Minced Garlic (4 large cloves)
2 tsp. - Fresh Minced Parsley
2 tsp. - Fresh Minced Basil
1/2 tsp. - Ground Black Pepper
1 dash - Kosher Salt
12 oz. - Butter, lightly salted
1.) Heat the olive oil in a 10" saute pan set on medium heat.
2.) Add the minced green onions and garlic, then saute until soft with no color for 2-3 minutes.
3.) Add the 2 fresh herbs minced, black pepper, and salt. Then saute quickly for 2 minutes, stirring often. Reserve.
4.) Place the room temperature butter in a table top mixer with a paddle. Beat until smooth on medium speed for 5 minutes.
5.) Add the reserved mixture above to the butter and mix on medium speed for 1 minute.
6.) Scrape the bowl and mix for 30 seconds.
7.) Place the butter into a container and chill for 30 minutes in the cooler.