The Watermark Grill just opened its doors last week and we have a sample of what's on their menu. Executive Chef Scott Cohen stopped by the SA Living Show Thursday to tempt you with this recipe for Jumbo Alaskan King Crab Legs.
Ingredients:
- 14-17 Chilled Alaskan King Crab Legs
- 4 oz. Cocktail Sauce
- 2 oz. ramekin filled with Ginger Mayonnaise
- 1 lemon bird
- crushed ice
- Green seaweed (optional)
- Lobster cracker
- Shellfish
- pick
- Cocktail fork
- Shellfish platter and stand (optional)
- Supreme dish(optional)
Method: Place chilled king crab on cutting board. Turn over and lightly score slits in each section of crab legs.
Add crush ice to seafood platter and decorate with green seaweed. Add supreme dish in middle.
Place cocktail sauce in supreme dish, add ramekin of ginger mayonnaise and lemon bird. Using lobster cracker, place in center of leg and crack lobster. Remove meat and place on plate, continue this until you have cracked all the different parts, then with lobster pick remove the remaining meat from shell. Squeeze lemon on meat dip in sauce if desired.
Enjoy!
Watermark Grill
18740 Stone Oak Pkwy.
Corner of Stone Oak Pkwy. & Loop 1604 W
watermarkgrill.net
210.483.7600
