The king crab cluster is the most visually striking presentation and the most honest in flavor. It needs no complex sauces or elaborate techniques. It needs temperature, high-quality butter, and the right timing.
Ingredients (for 2 people)
· 2 Patagonian king crab clusters IQF (approx. 400–600g per cluster)
· 80g unsalted butter
· 4 garlic cloves, thinly sliced
· Juice of 1 lemon + zest of half a lemon
· 1 tablespoon fresh parsley, finely chopped
· Sea salt and white pepper to taste
· Extra virgin olive oil
Preparation
1. Thaw the clusters for 8–12 hours in the refrigerator, or 2–3 hours in cold water. Never in the microwave — it destroys the texture.
2. Pat dry thoroughly with paper towels. Moisture prevents proper browning.
3. Heat the grill or griddle to high heat. Brush the clusters with oil and cook shell-side down for 3–4 minutes.
4. Meanwhile, melt the butter over medium heat, add the sliced garlic and slowly brown for 3 minutes. Add the lemon juice, cook for 30 seconds and set aside.
5. Flip the clusters and cook for 2 more minutes. The meat should look opaque and lightly browned at the edges.
6. Serve immediately. Pour the garlic and lemon butter over the clusters. Finish with lemon zest and parsley.
Chef’s Note
Patagonian king crab needs no more than 6–7 minutes of total cooking time. Overcooking dries out the meat and loses the natural sweetness. For restaurant service: mark on the grill for 2 minutes and finish in the oven at 180°C for 4 minutes with the butter incorporated in a baking dish.
| “The king crab used in this recipe is 100% Patagonian origin, processed IQF in our Aysén Region facility. Available for importers, distributors, and restaurants. Inquire at sales@maraustralorigin.com“ |