Grilled King Crab with Tabasco Aioli Sauce

Directions:

Aioli Sauce:Whisk together the egg yolks with salt and lemon juice. Slowly begin to drizzle in the oil while continuing to whisk vigorously. After about half of the oil has been added, thin out the Aioli sauce with a few drops of water. Continue to whisk in the remainder of the oil in a slow stream. Once all of the oil has been added, the sauce should be thick and hold its form when a whisk is pulled through it. Add Tabasco sauce in small increments, tasting after each addition so the Aioli sauce does not become too spicy. Divide the Aioli sauce between four bowls.

King Crab: Prepare a large charcoal fire and let the coals die down to a nice red ember bed. While the fire is being prepared, remove the thawed crab legs from the refrigerator so they begin to come to room temperature. Place the crab legs on the grill directly over the hot coals and allow to grill until the shell begins to turn dark brown, almost black. If the shell chars a little bit that is fine; it adds to the flavor. Turn the crab legs over and remove to a cooler part of the grill. Allow to sit for another 4 to 5 minutes. Place the lemons, cut in half, on the hottest part of the grill. The lemons should be golden brown and sweetly caramelized in the time that it takes to fully heat the crab legs.

Prepare a salad of mixed greens lightly dressed with olive oil and salt.

Place the grilled crab legs onto a large platter and serve with the grilled lemons and mixed green salad. Squeeze the grilled lemon juice over your salads & eat the crab just as you would normally by peeling back the shell and dipping the meat into the Aioli sauce.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)