Ultimate King Crab Feast
Whole cooked king crab cracked tableside, brushed with warm butter, quickly grilled for light char, then finished in a simple noodle and cabbage hot pot. A luxurious yet straightforward seafood celebration.
Equipment
- 1 | Kitchen shears | for cutting shells
- 1 | Small saucepan | for melting butter
- 1 | Charcoal or gas grill | or cast-iron skillet
- 1 | Wide pot | for hot pot
- 1 | Tongs or chopsticks |
Ingredients
- 1 | whole | cooked king crab | about 4–5 lbs
- ½ | cup | unsalted butter |
- 2 | cloves | garlic | minced optional
- 1 | | lemon | cut into wedges
- 4 | cups | dashi or seafood broth |
- 7 | oz | udon or rice noodles |
- 2 | cups | napa cabbage | chopped
- | | salt and black pepper | to taste
Instructions
- Thaw crab if frozen and place on a large board.
- Use kitchen shears to cut open each leg shell lengthwise.
- Remove the meat sections carefully, keeping larger pieces intact.
- Melt butter with optional garlic and keep warm.
- Drizzle butter over the crab meat and season lightly.
- Grill buttered legs 2–3 minutes per side until lightly charred.
- Simmer broth, add cabbage, then noodles and remaining crab.
- Serve grilled legs with lemon alongside bowls of the hot pot.
Notes
Most king crab is sold pre-cooked; thaw fully before use.
Leftover meat keeps 1–2 days in the refrigerator.
Clarified butter stays clearer when poured over the crab.
A hot skillet can replace the grill if needed.
Leftover meat keeps 1–2 days in the refrigerator.
Clarified butter stays clearer when poured over the crab.
A hot skillet can replace the grill if needed.