Wild Alaska King Crab is a delicacy by any standard. Grill the crab legs over charcoal or wood for a very light smoke and then inject with the tropical flavors of coconut, lime and ginger. The flavor profile and interactive eating is perfect as an upscale bar appetizer or shareable first course. It also works family-style as the centerpiece of a Thai-style crab feast.
- Savory Crab Parfait: Stir together Tropical Infusion with crème fraîche. Top with pulled Alaska King Crab meat (especially from the body joint), sauce with Tropical Infusion, and garnish with Thai Brittle, toasted coconut and lime zest.
- Crab Soup: Make a savory crab broth with leftover crab shells, shallots, sweet carrots and celery. Nest garlicky noodles in a small bowl, add a few ounces of crab broth and top needles with pulled crab meat, lime zest and scallions. Drizzle Tropical infusion into the broth tableside.