King Crab with Lemongrass-Ginger Butter and Roasted Potatoes

Method/Steps

1. Scrub potatoes, cut each in half and brush cut sides with lemongrass-ginger butter. Set potatoes cut side up in a shallow pan.

2. Bake potatoes in a 400°F oven for 20 minutes. Turn potatoes cut side down and bake until well browned and tender when pierced, 20 minutes longer.

3. In a small bowl, mix parmesan, shallot, parsley and garlic. When potatoes are done, spinkle mixture evenly over them. Cover and keep warm.

4. Arrange crab legs in a single layer in a large pan. Brush with lemongrass-ginger. Broil about 4 inches from heat until meat is hot in the centre of the thickest part of the leg, about 8 minutes.

5. Transfer crab legs to a platter, arrange potatoes around them, and sprinkle with the minced fresh basil. Serve with the remaining lemongrass-ginger butter.

Lemongrass-Ginger Butter

1. Trim and discard tough tops and root ends from lemongrass. Remove and discard tough out layers. With the flat side of a knife, crush tender inner stalks; cut crushed stalks into 2 inch pieces.

2. In a large pan set over high heat, combine lemongrass pieces, butter, ginger and garlic. When butter is melted, turn heat to low and stir often until flavours are blended, about 15 minutes. With a slotted spoon, lift out and discard lemongrass. Keep butter hot.