Ingredients (serves 4)
– 4 large Alaskan King Crab legs. Ask the fingmonger to cut channels in preparation for a grilling
– 240g unsalted butter
– 2 shallots (chopped)
– 1 garlic clove (pureed)
– 1 small thyme sprig (leaves only)
– ½ fresh bay leaf, chopped
– 30g parsley, chopped
– 1 tsp capers, chopped
– 3 gherkins, chopped
– 2 anchovy fillets, chopped
– 6 tarragon leaves, blanched in boiling water for 30 seconds, chilled in ice water, drained and roughly chopped
– 30ml white wine
– 1 tsp curry paste
– 2 egg yolks
– Pinch cayenne pepper
– Juice of ½ lemon
Pre-heat the grill. To make the Cafe de Paris butter; soften shallots and garlic in a little butter over gentle heat. Add the wine and boil to reduce by half, add curry powder and cook for a further 2 minutes, stirring all the while. Toss in the thyme and chopped bay leaf; cook 2 minutes more before removing from the heat to cool.
Beat the softened butter until white and ‘creamy’. Beat in the egg yolks followed by the parsley, capers, gherkins, anchovy, tarragon, cayenne pepper and lemon juice. Season and then stire in the shallot mixture. Roll in greaseproof and refridgerate until needed.
Arrange the crab legs on a baking tray and dot with the Cafe de Paris butter. Place under a hot grill and cook gently for 3 to 4 minutes, basting with the butter regularly.
Finish with a squeeze of lemon juice, a little Maldon Sea Salt and share at the table with crusty bread and chilled Chablis.