RECIPE: ‘Angry’ Alaska King Crab Legs

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

“Angry” Alaska King Crab Legs


  • Alaska King Crab Legs, halved 3 lbs.
  • Flour (preferably Wondra, if available) 1 C
  • Olive oil ½ C
  • Jalapenos, sliced 1 ea
  • Garlic, sliced thinly 2 T
  • Basil leaves 1 C
  • Sriracha Chili Sauce 2 T
  • White wine ½ C
  • Butter, whole unsalted 2 T
  • Remoulade 2 T
  • Orange Zest ½ orange
  • Kosher Salt to taste
  • Fresh Ground Black Pepper to taste


  • Place crab legs cut side down into flour
  • Heat saute pan until very hot
  • Add olive oil to pan. Place crab into the saute pan cut side down
  • Add jalapenos and garlic
  • Turn crab over once it is golden brown
  • De-glaze the pan with white wine
  • Add the basil leaves and butter to the pan
  • Plate crab and sauce
  • Garnish with sriracha, remoulade and orange zest to serve

Yield: 2 servings

Recipe from Late Harvest Kitchen, Chef Ryan Nelson