King Crab With Lemon Grass-Ginger Butter And Roasted Potatoes

• 1 3/4 pounds red thin-skinned potatoes (each 2 to 2 1/2 in. wide)
• 2 tablespoons grated parmesan cheese
• 2 tablespoons minced shallot or onion
• 1 tablespoon minced parsley
• 1 teaspoon minced garlic
• 5 pounds thawed frozen cooked Alaska king crab legs, cracked (see notes)
• 1 tablespoon minced fresh basil leaves or 1 teaspoon dried basil

1. Scrub potatoes; cut each in half across widest dimension and brush cut sides with lemon grass-ginger butter, about 1 tablespoon total. Set potatoes cut side up in a shallow 3-quart casserole (about 9 by 13 in.).
2. Bake in a 400u0b0 regular or convection oven for 20 minutes. Turn potatoes cut side down and bake until well browned and tender when pierced, 20 to 30 minutes longer.
3. Meanwhile, in a small bowl, mix parmesan cheese, shallot, parsley, and garlic. When potatoes are done, sprinkle mixture evenly over them. Cover and keep warm.
4. Arrange crab legs in a single layer in an 11- by 17-inch pan. Brush with lemon grass-ginger butter, using about 2 tablespoons total. Broil 4 to 6 inches from heat until meat is hot in center of thickest part of leg (cut where cracked to test), 8 to 10 minutes.
5. Transfer crab legs to a platter, arrange potatoes around them, and sprinkle with the minced fresh basil. Serve with the remaining lemon grass-ginger butter to add to taste.

potatoes, parmesan cheese, shallot, parsley, garlic, king crab, fresh basil

Taken from www.myrecipes.com/recipe/king-crab-with-lemon-grass-ginger-butter-roasted-potatoes (may not work)