Southern Fried King Crab Legs
with Herbed Waffles & Maple Peach Gastrique


Presented by Executive Chef Jason Porter

Ingredients

  
    2 lbs king crab legs, split- carefully remove from shell
    (use larger pieces)
    2 eggs
    2 1/2 Tbsp water
    1/2 cup hot pepper sauce
    1 cup all purpose flour
    1/2 tsp black pepper
    House Seasoning (1/4 cup black pepper, 1/4 cup granulated garlic)
    Oil for frying
 Chef Jason Porter

How to Make It

  
    Feel crab legs to ensure all shell fragments have been removed. In medium sized bowl beat eggs and water. Add hot sauce.
    In seperate bowl combine the flour and pepper. Season crab with House seasoning.
    Dip the seasoned crab in egg and coat well with flour mixture. Heat oil to 350 degrees and when heated fry crab until golden brown about 2-3 minutes. Remove to paper towel lined plate and keep warm.
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Herbed Waffles


Ingredients
    2 cups flour
    1 Tbsp baking powder
    1/4 tsp salt
    1 3/4 cup buttermilk
    6 Tbsp butter, melted
    2 eggs, separated
    2 Tbsp chopped chives
    2 Tbsp chopped flat leaf parsley
    1 Tbsp chopped tarragon

How to Make

    Combine dry ingredients. Set aside. Combine milk, butter and egg yolks. Whip egg whites to soft peaks.

    Combine wet and dry ingredients together then fold in egg whites. Place batter in waffle maker and follow the maker's instructions on how to prepare waffles.

Maple Peach Gastrique


Ingredients
    2 peaches, peeled and chopped
    1 cup maple syrup
    1 cup champagne vinegar
    1 vanilla bean, split and scrapped
    1 Tbsp minced shallots
    2 Tbsp peach schnapps
    Salt to taste

How to Make

    Bring all ingredients to a boil, and then reduce to a simmer. Reduce product by 30%. Remove vanilla pod and puree. Strain the Gastrique through a chinois.

    Garnish dish with chili oil, cream fraiche, micro cilantro, drizzle Gastrique over the waffle and the king crab.

This recipe is brought to you by Habitat Housewares

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