A Summer Lunch Crab Feast

The pace at which my in-laws were gearing up for their anniversary party celebration was good. Preparation for the Saturday event was properly timed and we often found moments to share good food and wine. It is special and I have grown to so enjoy them as I have grown to know Steve and his family.

We were preparing for lunch with Steve's relatives. The patio table was to be decked out for a delicious lunch. It was simple fare that was made elegant with great crab, good company and some fabulous white wine.

The crab is essentially the best type - Alaskan King Crab. Not easy to find in NZ. Anywhere else you find it - look for the best price. Alaskan King Crab, as the name suggests, are huge. Just to give you an idea what they look like before steaming - here is a picture of one I picked off a google search:
This crab is known best for it's lovely flavour and the mighty amount of meat found in those large legs. Once steamed, cracked, and dipped in a spicy butter sauce - it tingles any taste bud.
Here was our spread:





Fresh salad, crusty bread to mop up the juice and a good glass of white wine!




















DIPPING SAUCE:

• 1/4 STICK OF BUTTER - melted
• 1 Tbsp of Tom Yum (Thai) mix
• 2 Tbsp of lemon juice
• 1-2 clove of garlic (varies to your liking)
  
• 2 Thai chilies - chopped fine (amount varies to your liking)
  

Melt the butter gently and add the other ingredients after. Mix well and serve immediately with steamed crab. If the dipping sauce cools too fast it will become butter again so serve warm and dip that crab meat in. Keep a cup of extra lemon juice around for those that enjoy a little extra tartness in their dipping sauce.
¡Salud!