- Chilean King Crab
- Put 1/2 cup table salt to 2.5 litres of water in a large pot and bring to boil.
- Place whole crab into the rapidly boiling water for 20 - 25 mins.
- Refresh the crab in ice water
- Tip the body of the crab over and lift off the top shell from underneath to remove the inedible gills.
- Seperate the legs and quarter the body.
- Serve immediately or chill it in the refrigerator for enjoyment later.
- Pairs well with a squeeze of lemon, or dipped in Japanese Ponzu Sauce.