King Crab With Lemon Grass-Ginger Butter And Roasted Potatoes – a delicious recipe with potatoes, parmesan cheese, shallot, parsley, garlic, king crab. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Scrub potatoes; cut each in half across widest dimension and brush cut sides with lemon grass-ginger butter, about 1 tablespoon total. Set potatoes cut side up in a shallow 3-quart casserole (about 9 by 13 in.).
2
Bake in a 400u00b0 regular or convection oven for 20 minutes. Turn potatoes cut side down and bake until well browned and tender when pierced, 20 to 30 minutes longer.
3
Meanwhile, in a small bowl, mix parmesan cheese, shallot, parsley, and garlic. When potatoes are done, sprinkle mixture evenly over them. Cover and keep warm.
4
Arrange crab legs in a single layer in an 11- by 17-inch pan. Brush with lemon grass-ginger butter, using about 2 tablespoons total. Broil 4 to 6 inches from heat until meat is hot in center of thickest part of leg (cut where cracked to test), 8 to 10 minutes.
5
Transfer crab legs to a platter, arrange potatoes around them, and sprinkle with the minced fresh basil. Serve with the remaining lemon grass-ginger butter to add to taste.
192
kcal
Calories
2
g
Fat
35
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 3/4 pounds red thin-skinned potatoes (each 2 to 2 1/2 in. wide), 2 tablespoons grated parmesan cheese, 2 tablespoons minced shallot or onion, 1 tablespoon minced parsley, and more.
Yes, King Crab With Lemon Grass-Ginger Butter And Roasted Potatoes falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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