Mariner-Style Alaska King Crab with Sake & Ginger

Mariner Style Alaska King Crab is a bold and savory dish featuring wild Alaska king crab gently sautéed with sake, fresh ginger, scallions, soy sauce, and butter. Fragrant, flavorful, and ready in just 35 minutes, it’s a quick way to bring restaurant-style seafood to your home kitchen.

Alaska king crab legs served mariner-style with a glossy sauce of sake, butter, soy, and ginger, topped with scallions and Thai basil.

  • Prep Time: 30 minutes
  • Cook Time: 5 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Yield: 4
Ingredients:
  • 1,000 grams Alaska king crab, thawed and drained of excess liquid (~2¼ pounds)
  • 100 grams unsalted butter (~7 tablespoons)
  • 100 grams sake (~7 tablespoons)
  • 25 grams soy sauce (~1 tablespoon + 2 teaspoons)
  • 25 grams ginger, brunoise (~1 tablespoon, finely minced)
  • ½ bunch Thai basil, leaves picked
  • 1 bunch scallions, thinly sliced, greens only
  • Juice of 1 lime
  • 30 grams canola oil (~2 tablespoons)
  • Optional: steamed white rice or grilled bread
Preparation
  1. Step 1: Cut Crab Using kitchen shears, cut crab legs into 3-inch long pieces and remove the shell on one side of the leg exposing the crab meat, but keeping the meat in the shell.
  2. Step 2: Cook Crab Heat a wok or large pot over high heat. Add oil, then ginger, and cook for 15 seconds. Add Thai basil, then the crab, and sauté for 2-3 minutes. Add sake and cook for another 2-3 minutes on high heat.
  3. Step 3: Cook Sauce Remove crab legs from the pot and place in a bowl. Add soy sauce, lime juice, and butter to the pot. Turn the heat down to medium and cook for another minute. Add crab legs back to pot, and stir together so the crab is coated with sauce.
  4. Step 4: Plate and Serve Divide crab mixture into four bowls, garnish with Thai basil and scallions and serve immediately with grilled bread or steamed white rice.

Recipe courtesy of Jordan Rubin

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