Alaskan King Crab Salad with Red Clay Aioli

For those who crave classic, yet elevated seafood recipes, this Alaskan King Crab Salad from Southeast culinary star Chef Geoff Rhyne is a must try. Before debuting Red Clay Hot Sauce in 2011, Rhyne made a name for himself as the chef de cuisine at The Ordinary, proving his knack for innovative lowcountry cuisine.

This bright, summery dish is a winner year-round, blending savory shallots with bright citrus flavors to keep the focus on the main star: tender chunks of wild Alaskan king crab meat. Scroll down for all the juicy details:

Ingredients (serves 3-4)

For the King Crab Salad:

• 3-4 lbs of Alaskan King Crab Legs, thawed as directed
• 2 cups of orange slices (or supremes)
• 4 celery stalks, finely chopped with leaves reserved
• 1 shallot, thinly shaved
• 1 lemon, juiced

For the Red Clay Aioli:

• 4 egg yolks
• 5 oz grapeseed oil
• 1 oz Original Red Clay Hot Sauce (could use Carolina Hot or Habanero)

Directions (takes approx. 20 min)

For the King Crab Salad:

1. Thaw and heat the Alaskan king crab legs as directed (see the instructions within your AKC order or on our website here).
2. Using kitchen shears or crab cutters, cut the Alaskan king crab shells open and remove crabmeat from shells. Chop or shred the meat into 1-2 inch chunks, if desired.
3. Combine the orange slices, lemon juice, chopped shallot and celery with the king crab meat in a large mixing bowl.
4. Add a dash of Market House Umami Sea Salt or Market House Steakhouse Seasoned Salt, drizzle with Red Clay Aioli (steps below) and serve.
   
   

For the Red Clay Aioli:

1. Put egg yolks in a separate bowl.
2. Slowly whisk in the grapeseed oil to emulsify
3. Add in Red Clay Hot Sauce and stir briefly.
4. Drizzle over the king crab salad mixture to serve.