Chef's Recipe


King Crab

Discerning travelers who appreciate world-class cuisine, exceptional dining, incredible ingredients and the finest wines, can enjoy used uniquely distinctive experiences when they sail with Celebrity Cruises.

As part of Celebrity’s "Deliver the Destination" program, travelers sailing to Alaska can now enjoy fresh, locally sourced and succulent Alaska King Crab. This decadent treat is available at the Mast Grill daily, and can be paired with Alaskan brewed ale including Alaska Brewing IPA, Pale Ale, Amber Ale and White Ale.

Plating Method

  • 1 mini garlic baguette rolled in aluminum foil
  • 1 king crab leg boiled in a court bouillon
  • 1 cup of crab and shrimp bisque
  • ½ grilled lemon
  • 3 crab cakes
  • 1 dish coleslaw
  • 1 dish of drawn butter

Crab Cake

Yield 30 portions

  • 4 cans of lump crab meat
  • 4 oz finely chopped red onion
  • 6 oz finely chopped tomato – No seeds and no skin
  • 2 oz finely chopped chives
  • 2 oz finely chopped tarragon
  • 16 oz mashed potato
  • 6 lemons zest
  • 3 lemons juiced
  • 10 egg yolks
  • 1 oz tabasco
  • 2 oz chopped flat parsley
  • 12 oz panko bread crumbs
  • 12 whole eggs
  • 2 lbs flour
  • 2 pints of milk


  1. Drain the crabmeat to remove as much liquid as possible
  2. Place the crab meat in a large metal bowl.
  3. Add the finely chopped onion, tomato, chives, tarragon and parsley.
  4. Mix lightly to evenly distribute the ingredients.
  5. Then add the lemon zest and lemon juice.
  6. Add the mashed potato and mix further.
  7. Then add the egg yolks and 2 oz of bread crumbs.
  8. Season with salt and pepper as needed.
  9. Add the tabasco to taste.
  10. Use the rest of the breadcrumbs, flour and whole eggs to pane.

Crab Leg in Court Bouillon

Yield 50 portions

  • 2 onions
  • 5 carrots
  • 5 sticks of celery
  • 5 leeks white part only
  • 1 spoon star anise
  • 1 spoon of white peppercorns
  • 1 bulb of garlic
  • 1 spoon coriander seeds
  • 2 oz thyme
  • 2 oz of parsley
  • 2 oz of cilantro
  • 2 oz basil
  • 2 bottle white wine 750 ml
  • 5 lemons
  • 4 gallons of water
  • 50 king crab legs


  1. Peel and chop the onions into a large dice.
  2. Peel and chop the carrots into large chunks.
  3. Cut the celery sticks into roughly the same size as the carrots and onions.
  4. Cut the leeks into the same size as the other vegetables.
  5. Cut the bulb of garlic in half.
  6. Place them into a large pot.
  7. Add the star anise, coriander seeds, white peppercorns, herbs and wine into the pot as well.
  8. Cut the lemons in half.
  9. Squeeze the juice into the pot and place the half lemons in the pot also.
  10. Put the water into the pot and bring to the boil.
  11. Once the pot has come to the boil, reduce the heat and keep on a simmer until needed.
  12. This will need to be made every day for service.
  13. To reheat the crab leg, drop it into the simmering court bouillon for 4/5 minutes.


Yield 40 portions

  • ½ lb Butter
  • 6 lbs Raw shell on shrimp
  • 2 onions
  • 2 oz garlic
  • 10 Roma tomatoes
  • 1 cup tomato paste
  • 1 bottle white wine 750 ml
  • 1 cup of lobster base
  • 5 tablespoons old bay seasoning
  • 4 oz tarragon
  • 1 oz thyme
  • 4 quarts of cream
  • 2 king crab legs
  • Kosher salt
  • White peppercorns


  1. Slice the onion and garlic very thin.
  2. In a heavy bottomed pan place the butter and the sliced onion and garlic. Season with some kosher salt.
  3. Cook very slowly until the onions are translucent and they start to sweeten up.
  4. Chop the shrimp up and add to the pot and continue to cook slowly.
  5. Once the shrimp are cooked through add the fresh tomatoes, tomato paste, lobster base, white peppercorns and old bay seasoning.
  6. Cook for a few minutes until the pan starts to catch.
  7. Deglaze with the white wine.
  8. Add 4 quarts of vegetable stock.
  9. Bring to the boil and add the chopped up crab claws.
  10. Add the fresh herbs and check for seasoning.
  11. Once the stock comes to the boil add the cream and cook for 30-40 minutes.
  12. Using a stick blender, blend and then pass through a fine chinois a number of times until its velvety smooth in texture.
  13. Check the seasoning, chill and store.

Garlic Bread

Yield 40 portions

  • 40 pieces of sandwich size mini baguette
  • 80 oz butter
  • 1 lb of curly parsley
  • 1 cup of Pernod
  • Kosher salt to taste
  • 8 oz fresh garlic


  1. Soften the butter to room temperature
  2. In a heavy bottomed lightly sauté the garlic and season with salt.
  3. Do not cook the garlic fully.
  4. Deglaze the pan of garlic with the Pernod.
  5. Chop the curly parsley by hand and add it to the butter.
  6. Place the butter, garlic and herbs in a robot coupe and blend until smooth and green in color.
  7. Season to taste.
  8. Slice the mini baguette on the bias. Do not cut the bread through. Only cut it ¾ of the way.
  9. Using a piping bag squeeze the butter in to the cuts on the bread.
  10. You will add 2 oz of the butter mix to the bread.
  11. Wrap the bread in aluminum foil and store in the fridge.
  12. Bake at 370* F for 5 minutes to reheat.

Drawn Butter

Yield 30 portions

  • 60 oz butter


  1. Place the butter in a large pot.
  2. Bring the butter to the boil slowly.
  3. Once the butter starts to separate remove from the heat place next to the stove.
  4. Pour the clear butter from the pot into the serving dish when needed.


Yield 30 portions

  • 1 head of white cabbage
  • 10 carrots
  • Kosher salt
  • Cracked white pepper
  • 1 lb mayonnaise
  • 2 oz honey


  1. Cut the cabbage in quarters and remove the core.
  2. Slice it on a meat slicer very finely.
  3. Peel and grate the carrots.
  4. Mix the carrots and the cabbage together and then season them with kosher salt.
  5. Leave them to salt for 10 minutes and then using a kitchen towel squeeze the water from them.
  6. Mix the carrots and the cabbage with the honey and mayonnaise and add the cracked white pepper.
  7. Check for seasoning.
  8. Chill to store.




How can we help?

Please send us a message if you have any questions or comments about anything you see in the e-zine. We'd love to hear from you!