9 ounces Breadcrumbs
1-1/2 Tablespoons Thyme, dry
1 Tablespoon Tarragon, dry
1 Tablespoon Paprika
½ Cup divided, Parsley, fresh, chopped
2 ounces Parmesan cheese, grated
12 lbs. in shell Alaska King Crab Legs, split
3 Tablespoons Butter, unsalted
3 Tablespoons Shallot, minced
6 teaspoons Lemon juice
6 ounces Dry white wine
6 ounces Cream
24 Lemon wedges
Combine breadcrumbs, thyme, tarragon, paprika, 1/4 cup parsley and cheese; reserve.
For the cream sauce, melt butter in skillet over medium heat. Add shallots and sauté until translucent. Deglaze with lemon juice and wine; reduce liquid by three-fourths. Add cream; reduce by additional one-half.
For crab, turn oven on to broil. Spoon/brush cream sauce onto Alaska crab; sprinkle with breadcrumb mixture. Transfer crab to sheet pans and broil just until topping is golden brown.
Serve with lemon wedges and reserved chopped parsley sprinkled over the top.