The King Crab is the No. 1 seller at The Rez Grill, a new culinary venue at Seminole Hard Rock Hotel & Casino Tampa, known for its takes on classics like Lobster Thermidor and Veal Chop Milanese delivered in a down-to-earth setting, all with the focus of making fine-dining a casual affair.
Here, instead of serving crab legs with the traditional side of drawn butter, Creative Culinary Director Frank anderson turns it into a signature by preparing the Alaskan king crab legs on a cherrywood grill, adding a hint of smokiness, then pairing them with grainy mustard butter, chimichurri and grilled bread.
“The grainy mustard butter gives it richness, and some nice texture coming from the mustard seeds,” he says. “The chimichurri delivers the acidity from the vinegar, which is needed to balance that richness, as well as adding beautiful herbaceousness. and the portion size is just right. With just a few bites, one can appreciate its specialness—while keeping it at a reasonable price point.”
Frank Anderson
