This appetizer is perfect right now since King Crab is in season for just a short time. Remember to buy your crab at Metropolitan Market. Unlike some stores, Met Market's crab is cooked and then shipped to the stores - it's NEVER FROZEN! Why does that matter? Because when things are frozen they dehydrate (thus the eventual freezer burn) which causes the salts to rise out of the crab. Instead of a fresh, sweet crab, you end up with a salty and pretty tasteless mess.
Pick up a small amount and make this appetizer for your next gathering - or just serve some crab up for your family on top of a salad or fresh pumpkin soup!
Salt Block Seared Spicy King Crab
1 cup fresh King Crab, removed from shells
1 teaspoon freshly grated ginger
¼ cup chopped scallion, greens only
½ teaspoon chili pepper flakes
1 teaspoon toasted sesame seeds
½ teaspoon pepper
1 teaspoon lime zest
½ cup tomato, diced
Spray oil
Salt block
Place salt block on a cookie sheet and place in a cold oven. Turn oven onto 400 degrees and let it heat up with the salt block in the oven, about 30 minutes.
While the block heats up, mix together ingredients in a small bowl and refrigerate.
When the salt block is hot, remove from oven and quickly spray with oil. Toss crab mixture over block until warmed through.
Transfer to a serving dish. Serve over cream cheese with crackers.
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