Entree: Bouvet Island – Central Culinary Region – Baked King Crab (Oven-baked king crab served with garlic-herb butter and a golden breadcrumb gratin)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 2 min

Total 35 min

Ingredients

- 3 lb (1.4 kg) cooked king crab legs, shells cracked, usable meat exposed
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped (about 1 oz / 30 g)
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (30 ml) dry white wine or extra stock
- 1 tbsp (15 ml) lemon juice
- 1 cup (100 g) panko breadcrumbs
- 1/2 cup (50 g) grated Parmesan cheese
- 1/4 cup (15 g) fresh parsley, chopped
- 2 tbsp (8 g) fresh dill, chopped
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 tsp (1 g) smoked paprika (optional)
- Lemon wedges, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Lightly butter or oil a shallow baking dish large enough to hold the crab legs in a single layer.
2. Melt butter with olive oil in a small skillet over medium heat. Add shallot and sauté until translucent, about 2 minutes, then add garlic and cook 30 seconds until fragrant.
3. Stir in white wine and simmer 1 minute to reduce slightly, then add heavy cream and lemon juice; warm through and remove from heat. Stir in half the parsley and dill, salt, pepper, and smoked paprika.
4. Arrange the cracked king crab legs in the prepared dish with meat exposed. Spoon the cream and herb butter evenly over the crab meat.
5. In a small bowl combine panko, Parmesan, and remaining parsley and dill; sprinkle evenly over the crab.
6. Bake until the topping is golden and sauce is bubbling, about 10–12 minutes. If desired, broil 1–2 minutes to achieve a crisp, browned crust—watch closely to avoid burning.
7. Remove from oven, let rest 2 minutes, garnish with lemon wedges and extra parsley, and serve immediately.