The stars aligned for this one. I was going to show how to prepare marrow bones and happened to be prepping king crab when a light bulb illuminated above my brow.
I am fascinated with Alaskan King Crab and even moreso with the traditional Thermidore preparation.
King Crab Thermidore works just as well. Leave out the cream, flour and bread crumbs and you’re in Paleoville before you know it.
If your looking for a simple yet elegant meal for a dinner party, you’d be hard pressed to find a better option. You can prep out the crab ahead of time, and when it’s time to cook, this is about as hands-off as it gets.
The best meals always come from the cuff; unplanned and unrehearsed. So, stock your pantry and get cooking because you never know when the stars will align. While inspiration exists, it must find you working…
Guiding you to Culinary Fitness and reminding you to “Keep It Paleo!”
Paleo Surf and Turf
- 3 marrow bone sections, 2”-3” long
- 4-6 oz. king crab meat, plus two merus (femur) shell sections cut into boats
- 2 tablespoons shallot, minced
- ¼ cup artichoke hearts, chopped
- 1 teaspoon dry thyme or 2 teaspoons fresh thyme
- 3 tablespoons Coconut Milk
- 3 tablespoons Massie Mayo
- ½ teaspoon black pepper
- Place marrow bones vertically on a foil lined sheet pan and roast in a preheated 375° oven for 30 minutes.
- While bones are roasting, combine the remaining ingredients, except shells, in a bowl and mix well to combine.
- Spoon crab mixture into shell boats and, when the bones have roasted for 30 minutes, add the boats to the pan and return to the oven for 25 minutes longer.
- Remove from oven and serve immediately. BE CAREFUL when handling the marrow bones because they carry heat well and are full of hot, marrowy lava goodness.
- Use a butter knife, small spoon or marrow scoop to pluck marrow from bones as you eat it. Combine it with bites of crab mixture or enjoy it in its pure form.
- However you enjoy this meal, be sure to share it with friends and:
“Keep It Paleo!”