Ingredients
- 2 tbsp olive oil
- 4 wild Alaska king crab legs
- Aioli
- 1 egg yolk
- 1 tsp Dijon mustard
- 150ml olive oil
- 1 large clove of garlic, crushed
- pinch of saffron
- salt and freshly ground black pepper
- juice of 1⁄2 lemon
Method
- First make the aioli so it has time in the fridge. Whisk together the egg yolk and mustard then gradually add the olive oil in a steady stream until the mixture thickens
- Once the oil has been added, whisk in the garlic, saffron, and then add seasoning and lemon juice to taste. Leave to chill for at least 30 minutes
- Brush the king crab legs with oil and cook on a hot barbecue or griddle for 5-6 minutes a side until smoking hot
- Serve with plenty of aioli to dip
Phil's Tips
The shell of the king crab legs is surprisingly thin, simply use a pair of kitchen scissors to cut open the legs to access the meat
