Dried cranberries and cherries make a uniquely delicious, chutney-like sauce for succulent king crab. Have your fishmonger steam and crack the crab legs (or do it yourself with a heavy knife) so they will absorb more flavor as they heat and the meat will be easier to remove from the shell.
Combine cranberries and cherries in a small bowl and cover with boiling water. Let sit for 30 minutes, then drain, reserving soaking liquid. Combine fruit, vinegar, 2 tablespoons of the shallots, 1 tablespoon of the oil, 1/4 teaspoon of the salt and pepper in a food processor and pulse until chopped. With the motor running, pour in reserved soaking liquid and process until a thick, chunky sauce forms. Scrape into a bowl and refrigerate for up to 2 days; bring to room temperature before serving.
Heat remaining 2 tablespoons oil in a large heavy skillet or pot over medium-high heat. Add remaining shallots and crab legs and sprinkle with remaining 1/4 teaspoon salt. Cook, tossing, until heated through, 5 to 6 minutes. Transfer to a platter and use scissors to snip parsley leaves over crab. Serve with sauce for dipping.
Image Credit: King Crab Legs with Sour Cranberry Sauce
from NUTRITIONCLUB http://nutritionclub.ca/king-crab-legs-with-sour-cranberry-sauce-2/
from Nutrition Club Canada https://nutritionclubca.wordpress.com/2015/12/22/king-crab-legs-with-sour-cranberry-sauce/
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