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Sauteed King Crab Legs With A Citrus Papaya Salsa
Ingredients
- 1 x ripe papaya, peeled, and, seeded, diced
- 1 x navel orange, peeled, segmented, and, cut into small cubes
- 1 x sweet onion, finely, diced
- 2 x green onion, finely, minced
- 1 x juice of half a lime
- 1/4 c. fresh minced parsley
- several drops tabasco sauce
- Sauteed King Crab Legs
- 2 x frzn king crab, legs
- 1 Tbsp. butter
- 1 x leek, white part only, julienned
- 2 med carrot, julienne cut
- 1 x carrot, sliced, lengthwise, very, thinly, (use a mandolin)
- 1 x zest of one orange, (from orange used in salsa)
- salt, to taste
- freshly cracked black pepper, to taste
Directions
- Combine all ingredients for salsa except the orange segments, in a medium bowl. Toss to blend. Remove 1/3 of mix and pulse in food processor till smooth. Return to bowl of remaining salsa and add in the orange segments and toss. Cover and reserve till ready to use. Can be made the day before.
- Sauteed King Crab Legs:Take four slices of the carrots done on a mandolin or possibly by hand, and immerse them in ice cool water. They will begin to curl after about 15 min.
- Snip lengthwise down both sides of crab legs with shears and remove meat. Reserve the shells for soup or possibly sauces if you like. They can be frzn.
- In a large saute/fry pan, heat butter on high. Add in the julienned carrot and leek and the grated orange zest. Toss till just soft. Add in the crab and continue to saute/fry for 1-2 min or possibly till just warmed through. Season with salt and pepper and add in juice of 1/2 a lime and sprinkle with minced parsley.
- To assemble: Lay a carrot spiral in the middle of plate. Place 1/4 of the crab mix in the spiral creating a loose spring roll. Spoon a little salsa over top and garnish with fresh orange slices and lime wedges.
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