- 1 1/2 – 2 lbs. crab legs
- 1 fennel bulb, including fronds
- 1 bunch asparagus
- 1 yellow onion
- 1 fresno chili
- 1 lemon
- 2 cloves garlic
- 1 Tbsp. fresh dill
- 1 cup instant polenta
- 8 oz. brie
- 4 Tbsp. salted butter
- 3 Tbsp. olive oil
- 2 cups chicken stock
- 4 cups water (1 for polenta, 3 for crab)
- salt and pepper
Chop the asparagus into bite sized pieces. Slice fennel, fronds and all. Set aside the darkest green parts and the fronds. Dice the onion, fresno pepper, and garlic. Zest and juice the lemon.
To a large sauté pan add olive oil and butter and bring to a medium heat. Add asparagus, white parts of the fennel, and onion. Sauté for 3-4 minutes. Add chopped fresno chili, garlic, lemon zest, and lemon juice. Salt and pepper to your liking. Sauté for an additional 3 minutes.
Add the remaining diced fennel and fennel fronds, remove from heat, and let rest while you prepare the rest of the meal.
In a large pot, bring 3 cups of water and a tablespoon of salt to a boil. Drop in your crab legs and cover tightly with a lid. Steam for 6-8 minutes for snow crab. (12-15 minutes for king crab.)
In a separate pot, bring the chicken stock and remaining water to a boil. Sprinkle instant polenta in slowly while stirring constantly. Immediately add tablespoons of butter, one at a time, followed by the brie. Stir until butter and brie is incorporated and the polenta is creamy.
Plate with polenta first, followed by the asparagus mixture. Make sure to drizzle plenty of the oil from the asparagus mixture on top as well. Top with crab legs and garnish with fresh dill.
Wine Pairing Suggestion
Bonterra Sauvignon Blanc