Alaskan King Crab with Grand Marnier Butter

Warm crab legs and lemon in a roasting pan covered with foil for 20 minutes at 325°F (160°C).

Meanwhile, place shallots and wine in a saucepot and reduce to ½ cup (50 mL). Add Grand Marnier and return to a simmer. Remove from heat and whisk in butter until a thick creamy consistency is achieved. Season to taste.

Serve crab with sauce on the side in ramekins for dipping.