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When you live in an area where you can get king crab knuckles at $10 USD a pound, forget about the shrimp! We Alaskans know to buy crab knuckles rather than legs if we don't specifically need huge pieces of crabmeat which legs do provide. However, you are wasting a lot of money on shell weight which is why crab knuckles are preferred -- more crabmeat and a lot less shell which is quite paper-thin. Remove the shells with scissors and pick out all the meat you can. If you don't have any roasted garlic confit paste, check out this link and make ahead of time -- roasted garlic confit paste.
I like to have my king crab scampi piping hot from the beginning to the very end of the dinner. A way to achieve this is to use large butter warmers and keep the king crab scampi nice and warm. I would top my angel hair pasta with a few spoonfuls of the scampi at a time rather than dump it all onto the pasta plate. Another option is to preheat thick-walled bean pots which hold heat very well.