How to Cook King Crab : How to Sauté Shallots for King Crab

Uploaded by expertvillage on 17.01.2008

Hi my name is Brandon Sarkis on behalf of Expert Village. Today I'm going to show you
my favorite way to cook king crab legs. Alright for this one we're going to need our shallots,
our sour cream, out butter, our flour, our salt, and our pepper. And you're also going
to need, even though I forgot to mention this earlier, I feel terrible, you're going to
need a small saut? pan to saut? your shallots. I apologize. You're also going to need a spatula.
That being said, let me show you how to do that one. Put your saut? pan over some heat,
take our tablespoon of butter, drop it right in. As soon as this melts a little bit, not
completely, just a little bit, so we can get some oil in the pan. What I always like to
do is also something you can do, is break it into smaller pieces. It will melt faster.
What I always do is just to give my vegetables, or my aromatics, or whatever I'm choosing
to do, more face time in the pan I guess is a good way of putting it. A little face time.
Is I just go ahead and drop them right in there while the butter is melting. Reason
being, is that this will actually go through a sweating, then a cooking stage, which is
good. It'll soften it up. If you threw them at the very end when it was already hot, you'd
go pretty much right into cooking, and you'd probably lose some of the subtleties of the
texture of the shallot or whatever it is you're cooking. Because you'd go right into high
heat cooking, and not really leaching any of that extra flavor out. Little bit of salt.
Touch of pepper. Alright we're going to let this saut? here for a couple of minutes. We'll
come back when it's a little more done, and at that point we'll make the rue and things
like that. So see you in a couple. Alright so here we are. It's been a couple of minutes.
Our shallots have softened up. The reason you want to soften them up is because these
are going right into that sour cream mixture. If they were crunchy or hard it wouldn't be
very tasty. I like to get a little color in these before I drop them in there. It's just
a nice color contrast, so I want them to turn a little browner on the edges before I throw
my rue in, which it's just starting to do. I'm not trying to turn them into crispy onion
strips or anything. That looks about right. Just a little tiny bit of color there. Now
we're going to sprinkle our flour across the top. And this making the rue. What this is
going to do is soak up all that butter, and give us all that buttery flavor without all
that oily, buttery texture. Right now it doesn't look like it's going to, but when it cools
off it really will. So what we're going to do now is go ahead and kill our heat on this.
Set this aside to cool, and then later, right before service, we'll mix it in with the sour
cream after it cools. So I'm actually going to take this right here and just set it off
to the side, and we'll come back to it later. In the meantime, let's check on our fortified