King Crab Legs with Sour Cranberry Sauce

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Dried cranberries and cherries make a uniquely delicious, chutney-like sauce for succulent king crab. Have your fishmonger steam and crack the crab legs (or do it yourself with a heavy knife) so they will absorb more flavor as they heat and the meat will be easier to remove from the shell.

Ingredients:

• 1/3 cup dried cranberries
• 1/3 cup dried cherries
• 1 cup boiling water
• 1 tablespoon white balsamic vinegar
• 2 shallots, chopped, divided
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon coarse sea salt, divided
• 1/4 teaspoon ground black pepper
• 2 pounds steamed king crab legs, broken into pieces, shells of large pieces cracked
• Several sprigs fresh flat-leaf parsley

Method:

Combine cranberries and cherries in a small bowl and cover with boiling water. Let sit for 30 minutes, then drain, reserving soaking liquid. Combine fruit, vinegar, 2 tablespoons of the shallots, 1 tablespoon of the oil, 1/4 teaspoon of the salt and pepper in a food processor and pulse until chopped. With the motor running, pour in reserved soaking liquid and process until a thick, chunky sauce forms. Scrape into a bowl and refrigerate for up to 2 days; bring to room temperature before serving.             

Heat remaining 2 tablespoons oil in a large heavy skillet or pot over medium-high heat. Add remaining shallots and crab legs and sprinkle with remaining 1/4 teaspoon salt. Cook, tossing, until heated through, 5 to 6 minutes. Transfer to a platter and use scissors to snip parsley leaves over crab. Serve with sauce for dipping.

Source: King Crab Legs with Sour Cranberry Sauce – Whole Foods

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