Osaka's Kani Doraku Inspired King Crab
If you’ve met me, you’ll know that I absolutely adore seafood. So when I went to Osaka, Japan and roamed the streets of Dotonburi, it was absolutely magical. I wandered into Kani Doraku and was transported. Grilled, steamed, tempura-ed, sushi-ed, croquette-ed, over rice, in a soup, in a savory custard, any way you could imagine king crab, it was possible. As on homage to this experience, I have for you a simply roasted king crab for the wintertime.
King crab legs, at room temperature
Japanese Sea Salt (watch Salt, Fat, Acid, Heat on Netflix for an amazing glimpse into how this is made)
Heat oven to 450°F and set to top rack
Nearly all king crab bought in American grocery stores are cooked and then frozen. Therefore just leave the king crab legs to thaw and give a quick rinse.
Slit the legs open with a paring knife (we recommend ours ^_^ ).
Toss in the olive oil and sprinkle liberally with the seat salt.
Lay on a baking tray
Roast for 15-20 minutes or until an intense red color develops in the shell
Remove and leave to cool