By Executive Chef Ben Pollinger
– 1 ½ pounds Alaskan king crab
– 1 plum tomato
– 1 red bell pepper
– ½ zucchini
– ½ yellow squash
– 1 clove garlic
– 1 shallot or small red onion
– 1 sprig each oregano, basil, thyme
– ½ tsp chili flakes (optional)
– 3 Tbs EVOO
– 1 Tbs white wine
-Salt and pepper to taste
Break Alaskan king crab legs into sections. Cut a slit down both sides of each section with kitchen scissors.
Remove core from tomato and slice 1/3 inch thick
Slice pepper in half lengthwise, remove seeds, stem and ribs, slice each half lengthwise into 1/3 inch wide strips
Cut zucchini in half widthwise, reserving one half for another use. Cut one half in quarters lengthwise. Cut out seeds. Cut each quarter into 1/3 inch pieces. Do the same for yellow squash.
Slice garlic into thick slices
Slice shallot into 1/3 inch thick rings, separate sections.
Place all vegetables into a bowl. Pick herb leaves from stems, add to bowl. Add chili flakes, EVOO and wine. Season with salt and pepper. Toss.
Take two sheets of aluminum foil 18 inches long. Crimp long ends of sheets together to make one large sheet.
Place vegetables on bottom of one side of sheet, arrange crab on top. Drizzle with a little more EVOO.
Fold one half of sheet over the other and crimp all ends to make a pouch.
Do not press top of foil down over crab too much to avoid the shell from poking holes in it.
Lay pouch on a preheated grill on medium heat. Turn heat down to low. Close lid, cook 15 minutes or until vegetables are cooked through.
Remove from grill and cut slit in foil, enjoy!
Photo Credit: Tyler Vaughan
Address: 120 West 49th St., Sixth & Seventh Aves