Serves 4 to 6
Prep Time 60 minutes
Cook Time 45 minutes

1 Tablespoon peanut oil
1/4 cup minced shallot (or 1/3 cup minced onion)
8 oz. canned coconut milk
2 oz. chopped crystallized ginger (or 1 teaspoon ground ginger powder plus 1 tablespoon sugar)
2 Tablespoons fresh lime juice
1/4 cup minced fresh lemongrass
4 kaffir lime leaves
1 teaspoon Vietnamese fish sauce
 1/2 teaspoon sriracha sauce
Zest of a lime half
1/2 teaspoon sea salt

4 oz. finely chopped cashews, toasted
1-1/2 cups sweetened coconut flakes, toasted
3/4 cup panko, toasted
1/4 cup brown sugar, not packed
1/4 cup minced lemongrass
1 teaspoon sriracha sauce
1 teaspoon sea salt
6 Tablespoon cold butter, cut into small cubes

12 Alaska King crab legs
1/4 cup peanut oil
1/8 teaspoon ground white pepper
1    green onion, thinly sliced on diagonal, for garnish
4 to 6 lime wedges, for garnish


Prepare glaze: Heat the oil and shallots in small saucepan over medium heat; cook and stir shallots until translucent, about 3 to 5 minutes.  Stir in coconut milk, ginger, lime juice, lemongrass, lime leaves, fish sauce and sriracha.  Bring to a simmer; cover and cook 10 minutes, stirring occasionally.  Remove from heat; discard lime leaves.  Puree the mixture with an immersion blender (or cool slightly and puree in a blender or mini food processor).  Stir in lime zest and sea salt; set aside.
Note: Glaze can be made up to 2 days ahead and held refrigerated. Warm in microwave oven before serving.

Prepare brittle: Preheat oven to 350oF.  Add all brittle ingredients, except butter, to a medium bowl; stir to combine.  Using a pastry cutter (or 2 forks), cut butter into mixture until it resembles cornmeal.  Spray-coat a parchment-lined 9”x13” pan.  Add mixture to pan; press mixture to edges.  Bake until deep golden brown, about 20 to 25 minutes, turning pan about half way through cooking time to ensure even browning.  Cool at room temperature, then crumble into small granola-like pieces.  Set aside or store in airtight container, if not using immediately.
NOTE: Brittle can be made up to 2 days ahead and held in airtight container.

Prepare crab: Cut off shoulder piece from each crab leg; set aside.  Using sharp kitchen shears, cut the underside of crab shell along one side of the leg, then along the other side of each leg.  Lift and remove that shell to expose the crabmeat.  Repeat for remaining legs.

For grilling: Heat grill to medium-high heat (400oF).  Place crab legs, shell side down, on grill to heat through, about 3 minutes.  Add crab shoulders.  Brush crabmeat with peanut oil-white pepper blend.  Turn legs over and grill 30 to 60 seconds, just until heated through.  Remove crab from grill.  Cut legs at joint to separate.  Brush half of glaze on exposed crabmeat; reserve remaining glaze for spooning on crab at table.  Stack legs on a serving plate, lincoln-log style, if desired.  Sprinkle legs with brittle and green onions.  Garnish with lime wedges.