King Crab Legs with Kombu Butter and Charred Lime

⏱ 40 min · Serves 4

Sweet, steaming king crab cracked open at the table, drenched in a glossy butter infused with kombu and a whisper of sake. Charred limes bring smoky acidity that cuts the richness. It's barely cooking — mostly assembling luxury — but it eats like the best seafood restaurant you've ever been to.

Per serving: 585 kcal · 42.0g protein · 3.0g carbs · 45.0g fat

Ingredients

• 1.5 kg cooked king crab legs, thawed if frozen
• 10 g dried kombu (1 large piece)
• 250 ml water
• 200 g unsalted butter, cubed and cold
• 2 tbsp sake (or dry white wine)
• 1 tsp light soy sauce
• 1 tsp rice vinegar
• 3 limes, halved
• 1 tsp neutral oil
• 2 spring onions, finely sliced
• 1 tsp toasted sesame seeds
• Flaky sea salt
• Shichimi togarashi, to serve (optional)
• Crusty bread, to serve

Method

1. Wipe the kombu lightly with a damp cloth (don't scrub off the white bloom — that's flavour). Put it in a small pan with the 250 ml water and leave to soak for 20 minutes.
2. Bring the kombu water gently to just below a simmer over low heat — about 8 minutes. Do not let it boil or it will turn bitter. Remove the kombu and reserve the dashi.
3. Boil the dashi hard until reduced to about 60 ml, a concentrated glossy liquid. Add the sake and let it bubble for 30 seconds to cook off the alcohol.
4. Turn the heat to its lowest setting. Whisk in the cold butter a few cubes at a time, never letting the sauce boil, until you have a smooth, emulsified kombu butter. Whisk in the soy sauce and rice vinegar. Keep warm off the heat.
5. Heat a dry heavy frying pan or griddle until smoking. Brush the lime halves with the oil and press them cut-side down for 2–3 minutes until deeply charred and caramelised. Set aside.
6. Using kitchen scissors, snip along the softer underside of each crab leg lengthways so guests can lift the meat out easily. Steam the legs over boiling water for 5–6 minutes, just until piping hot (they're already cooked — don't overdo it).
7. Pile the crab on a warm platter. Spoon over some kombu butter, scatter with spring onions, sesame seeds and flaky salt, and tuck the charred limes alongside.
8. Serve the remaining kombu butter warm in bowls for dipping, with shichimi for anyone who wants heat and bread for mopping. Squeeze the hot charred limes over everything as you eat.