Duo of 3* KING CRAB preparation at the famous Geranium in Copenhagen by Chef Rasmus Kofoed

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[nickchannel]

It continually amazes me how chefs know what to use in their dishes. Is it taught in school, or created in a kitchen laboratory?

[forte]

Preperation? More like "Chef briefly describes what he did to crab", spoons over broth on second dish

[msbrownbeast]

Where's the crab? I don't see king crab in any of the dishes. That's the main allure of king crab - the huge amount of stringy meat in the legs. If this was meant for taste and not to show visible crab meat, , then most other types of crabs (e.g. blue crab) - much cheaper and far tastier than king crab.