Ingredients

• 1 - live king crab, 4 to 6 pounds
• 6 tbsp - olive oil
• 2 tbsp - shredded ginger
• 2 tbsp - chopped garlic
• 3 - small green chillies, chopped
• freshly ground black pepper
• 4 to 6 tbsp - butter
• salt to taste

How to Make Roasted King Crab

• Keep the crab it in the fridge for some time to put it to sleep and then immerse it in a large pot of boiling water for a minute.
• Holding the crab body by the legs, pull off the shell.
• Discard the feathery gills on both sides of the body and the spongy mass in the middle of the back.
• Rinse until nothing but shell and meat show.
• Pull out the bits of greenish fat from the corners of the shell.
• Rinse both the body and shell and drain thoroughly.
• Split the body of the crab (if it is not already split) into 2 halves with each cluster consisting of a set of 3 legs and a claw.
• Carefully crack each leg and claw segment with a mallet.
• Place the clusters in a large bowl with the oil, ginger, garlic, chillies and a generous grinding of pepper.
• Marinate for 1 to 4 hours in the refrigerator.
• You may need to break your clusters into individual leg and claw sections to be able to submerse the legs while marinating.
• Remove crab from marinade 15 minutes before cooking.
• For Grilling:
• Grill the halves and the shell over a hot fire until outer shells are bright red and meat in the largest sections is opaque, about 3 to 4 minutes per side.
• For Roasting:
• Place crab halves and shell in a roasting pan lightly oiled with a bit of the marinade and roast in a 450 degrees F, about 12 to 15 minutes.
• For Dipping Sauce:
• Strain vegetables out of marinade and combine with the butter in a saucepan.
• Simmer for 5 minutes and season to taste.
• Serve in small bowls as a dipping sauce for the crab.