King Crab Legs & Claws (6lbs)
	Quantity in Basket: none Code: 7002 Price:$188.50
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Alaskan Red King Crab Harvested ocean-fresh from the coldest currents running through Alaska. Savor the sweet, firm meat in seafood salads and crab cocktails. Or treat yourself and a group of gourmet friends to these hearty legs and claws for a crab feed of epic proportions. Just pass the melted butter. Every crab is delivered to you pre-cooked. During this 4th of July, this King Crab is Butterfly-Split Recipe: Rosemary Roasted Alaskan Crab 2 lbs King crab or Dungenesse crab legs and claws 6 to 8 long sprigs rosemary (approx 1 1/2 oz) 1 large lemon, thinly sliced 1/4 cup olive oil 4 cloves garlic, chopped 1/4 tsp dried red pepper flakes Preparation Instructions 1. Preheat the oven to 450 degrees F. 2. Lay the crab portions in a 9-by-13 inch baking dish and top with rosemary sprigs and lemon slices. 3. Add the olive oil, garlic and pepper flakes and season generously with salt and pepper. 4. Toss to coat the crab pieces evenly with the seasonings, arranging them finally in an even layer with most of the roesmary and lemon underneath. 5. Roast the crab until the flesh is just opaque through (use body portions to judge; their flesh will be more visible), about 15 minutes for raw crab, or until the precooked crab is heated through, 7 to 10 minutes. 6. Transfer the crab pieces to a serving platter, surround them with the rosemary sprigs and lemon slices and serve. Have a discard bowl available for the shells, and provide plenty of napkins.   Substitutions: King crab legs and claws or pre-split jumbo King crab. If using unsplit king crab, split the shells before roasting to allow the flavors to penetrate the meat.
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