This post was sponsored by Alaska Seafood and Influence Central, to encourage my readers to choose sustainably caught Alaska Seafood. #AskForAlaska
Looking for a beautiful and unique dinner to serve for those special occasions or just because? I was so lucky to recently prepare Alaska King Crab Legs for the very first time and they tasted better than in a fancy seafood restaurant! My family LOVED this meal and I was so happy to be able to provide such a delicious and memorable meal for them. We went all out and chose sides that truly complimented the beautiful, sustainable Alaska King Crab Legs and I am SO excited to share this find meal with you today.
If you have been a bit hesitant to make King Crab Legs at home, this is a great chance to branch out a bit and try something new. They were SO easy to prepare, and although we baked the crab in the oven, you can also boil or grill the crab. It was already cooked when we bought it, and I chose to bake it in the oven so that I could keep the crab legs in tact, to showcase their beauty. I had a large enough baking sheet to hold the crab legs, and I was able to actually serve the crab right off of the pan I baked them on.
OVEN BAKED GARLIC BUTTER KING CRAB LEGS
(serves 2-4 people)
1-2 lb. King Crab Legs (Look for the label in the seafood counter that says Alaska Seafood)
1/2 C. Butter (or more if desired)
5 Cloves Garlic - Minced (we used a garlic press and it worked SUPER well!)
2 Lemons Cut into Thin Slices (also used on asparagus, below)
1/8 C. Olive Oil
1-2 Tbsp Creole Seasoning (optional)
1.) Preheat oven to 375*. In a saucepan, melt butter, add garlic, lightly sautee, squeeze in lemon juice.
2.) Turn heat to low to let flavors mesh together.
3.) Add Creole seasoning, add olive oil, and turn off heat.
4.) Place King Crab Legs onto baking sheet (sprayed with non stick cooking spray), and brush butter mixture over crab legs.
5.) Cover pan with foil (very lightly cover, or make a fold in the foil to create a "tent" above crab. )Bake legs for 25 minutes, and enjoy!
GARLIC LEMON BUTTER BAKED ASPARAGUS RECIPE
1 lb asparagus washed and trimmed
3 tablespoons olive oil
4 garlic cloves slightly smashed
zest from 1 lemon about 1 tablespoon
salt and pepper to taste (I actually used margarita rimming salt to get a coarser grain - it worked great!)
juice from 1 lemon
1.) Preheat oven to 425.
2.) To trim asparagus, hold each end between your fingertips. Bend the asparagus, and it should brake about 1-2 inches from the bottom. Repeat with entire pound.
3.) Place asparagus and garlic on a sheet pan.
4.) Drizzle with olive oil, sprinkle on lemon zest, salt and pepper.
5.) Toss to coat evenly.
6.) Keep asparagus in a single layer on sheet.
7.) Bake for 10 minutes, until the ends are crisp and the asparagus is slightly tender.
8.) Toss with lemon juice.
SLOW COOKER OR PAN SEARED RED POTATOES
1.5 Tbsp olive oil
2 lb. small red new potatoes, halved
1/4 Tbsp sea or kosher salt
pinch of freshly ground black pepper
3-4 cloves garlic (we pressed ours in the garlic masher)
2 tsp. chopped fresh rosemary, optional
1.) Put the oil into the cooking pot of the slow cooker, set to Brown/Sauté at 350*.
2.) Once the oil is hot, add the potatoes (cut side down), salt and pepper. Let the potatoes sit in the hot cooking pot, then toss after about 3 minutes.
3.) Once the potatoes are browned, cover and let potatoes cook for about 30 minutes, or until fully cooked. We stirred the potatoes so they did not burn.
4.) When 5 minutes are remaining, add the garlic and rosemary, and toss to combine. Cover again and allow to cook for a few minutes to soften the garlic.
5.) Serve immediately.