BAKED ALASKAN KING CRAB LEG
BAKED ALASKAN KING CRAB LEG, FENNEL & APPLE SALAD, WITH CRISPY PARSNIPS BY CHANAKA FERNANDO, AMBASSADOR OF TASTE FOR THE GLOBAL GASTRONOMY
“I love to split the king crab legs open, add chilli, then bake them. Wild Alaskan king crab is one of my favourite species as the meat is always sweet and they really add the wow factor to any dish. King crab is also great simply steamed or sensational in a sushi roll. I am delighted to be working with Alicia and The Chefs’ Forum to promote delicious wild fish from Alaska.”
Ingredients
• 1 Alaskan king crab leg – cooked
BÉCHAMEL SAUCE
• 500ml whole milk
• 1 onion, halved
• 1 bay leaf
• 2 sprigs thyme
• 2 cloves
• 50g butter
• 50g plain flour
• ½ tbsp chopped parsley
• 100g grated Cheddar cheese
HONEY MUSTARD DRESSING FOR SALAD
• 100ml olive oil or rapeseed oil
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp soya sauce
• Juice from half a lemon
• Salt and pepper
Mix all ingredients together and whisk until well blended. Season to taste with salt and pepper.
APPLE AND FENNEL SALAD / PARSNIP CRISPS
• 1 apple
• 1 bulb of fennel
• 2 radishes
• 2 parsnips
Method
BÉCHAMEL SAUCE
1. Stud the halved onion with 1 bay leaf, 2 cloves and the sprigs of thyme.
2. Place 500ml whole milk in a small saucepan, add the studded onion and bring to a
gentle boil. Turn off the heat and leave to infuse for 20 minutes.
3. Melt 50g butter in another saucepan, then add 50g plain flour. Stir continuously
until a paste forms – this is called a roux. Continue cooking for 2 minutes.
4. Remove the onion, bay and cloves from the milk with a slotted spoon and discard.
Add the infused milk to the roux gradually, stirring as you go, until you get a smooth
sauce.
5. Cook for 5-10 minutes, stirring continuously, until the sauce has thickened.
6. If there are any lumps, strain the sauce through a sieve.
7. Add the chopped parsley and season to taste.
ALASKAN KING CRAB LEG
1. Cut the crab leg to the desired length to serve.
2. Remove the top shell by cutting carefully with kitchen/fish scissors, leaving the crab meat in the bottom shell.
3. Top with béchamel sauce and sprinkle with cheddar cheese.
4. Baked at 180°C for 10 minutes until light, golden brown.
5. Sprinkle chives on top and served with the fennel and apple salad and half a lemon.
PARSNIP CRISPS
1. Wash and peel the parsnips. Using the peeler, peel length-ways into thin strips.
2. Deep fry at 170°C for 1 minute to a light golden brown.
3. Sprinkle with a little sea salt.
APPLE AND FENNEL SALAD
1. Core the apple and cut into julienne (fine strips).
2. Thinly slice the fennel and radishes.
3. Dress with the honey and mustard dressing.
