Here comes a really nice and slightly different member recipe from Joachim Holst. Namely King Crab Noodles If you want to continue on the seafood theme, our grilled scallops with tequila and lime also go really well as a starter.
You need:
4-6 legs from Kamchatka king crab
3 tbsp hoisin sauce
1 tsp BBQ sauce (hickory flavor)
1 tbsp black pepper
1 chopped red chili
1 pack egg noodles
1 splash sesame oil
1 pack spring onions
1 bunch fresh cilantro
1 quarter of a white cabbage
1 garlic
1 tbsp ginger
To make the crab:
- Start the grill
- Mix the hoisin sauce, black pepper, and red chili in a bowl
- Split the crab legs at every joint with a knife, then snip them open lengthwise to expose the meat, and put them in a bowl.
- Split the crab’s body, the large part of the legs, in two parts, where there is plenty of meat, and put it in the same bowl
- Gently stir around with your hands so that all parts of the crab get to take on flavor
- Let rest in the fridge for 30 minutes.
To make the Cole Slaw:
- Cut the white cabbage into thin slices and put it in a frying pan (on the grill or stove)
- Mix with the garlic and ginger
- Let it go until it has become nicely charred
To make the noodles:
- Bring water to a boil and add the noodles, drain the water when they’re done
- Leave the noodles in the pot, mix in a splash of sesame oil and stir
To grill:
- Put the grate directly on the embers, or as close as possible, since you want the embers right at/on the crab to get a good surface straight away
- Take the crab pieces out of the fridge and put them on the grate
- Turn carefully after about 45 seconds, a few rounds on each side, until they have gotten a nice color
- Put them in a bowl and set aside for serving
To serve
- Get out a large plate or platter
- Pour out the noodles, top with the Cole Slaw
- Place the crab pieces around it and the claws in the middle
- Finish with spring onions and cilantro
- Take a picture and post it on Facebook, BBQlovers, and Instagram
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