King Crab Legs over Split Peas
- Broccoli2 piece238 kcal
- Celery root2 piece336 kcal
- Cherry tomato2 piece5 kcal
- Cumin5 g19 kcal
- Dill1 bunch13 kcal
- Emmental cheese25 g98 kcal
- Grapeseed oil22 ml194 kcal
- Ground ginger4 g13 kcal
- King crab legs201 g169 kcal
- Salt5 g0 kcal
- Split peas129 g440 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender king crab legs paired with cherry tomato, celery root and broccoli and split peas, finished with dill and a hit of ground ginger and cumin. 1. Pat the king crab legs dry and season with salt, ground ginger and cumin. 2. Heat grapeseed oil in a heavy pan and roast the king crab legs until it develops a deep golden crust, about 14 minutes. 3. Add cherry tomato, celery root and broccoli to the pan and cook until just tender, stirring in dill for fragrance. 4. Cook the split peas separately according to type until tender, then combine with the pan juices. 5. Shave emmental cheese over the top just before serving.