Whole Live King Crab (seasonal) Recipe

Sample Canapes

1. 1

   Chill the live king crab in the freezer for 15 minutes to sedate it before humane dispatch.

2. 2

   Fill a large pot with 4 quarts of water and bring to a rolling boil. Add 2 teaspoons fine sea salt to season the water.

3. 3

   Carefully submerge the crab in the boiling water and cook until the shell turns bright red and the meat is opaque. Remove the crab and cool quickly in an ice bath, then extract the meat from claws and body; you should have about 2 cups of crab meat.

4. 4

   Melt butter in a small pan over low heat; add minced garlic and cook for 1-2 minutes until fragrant, then set aside.

5. 5

   In a mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, and lemon zest. Fold in chopped dill and crème fraîche to create a light, tangy crab mayo.

6. 6

   Gently fold the peeled crab meat into half of the prepared crab mayo, just to coat the meat without breaking it; reserve the other half for topping and garnish.

7. 7

   Toast the crostini or baguette slices until crisp, brushing lightly with a little of the melted butter as they toast.

8. 8

   Assemble the canapes by placing a small amount of the crab mayo on each crostini, then topping with a portion of the king crab meat and a thin cucumber round for crunch.

9. 9

   Finish each canape with a tiny dollop of crème fraîche on top, then sprinkle with chopped dill and fresh chives for color and aroma.

10. 10

    Season to taste with a light pinch of salt and a touch of lemon zest if desired, and arrange on a chilled platter.

11. 11

    Serve immediately, or keep chilled for up to 2 hours before serving.