Alaska King Crab and Feta Bake


  1. Rinse frozen crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Place crab legs in refrigerator to thaw overnight.
  2. Using kitchen shears, cut shells open and remove crab meat from shells. Chop or shred meat.
  3. Heat oven to 425 degrees. Blend crab meat, tomato sauce, half the feta cheese, and all but 1 tsp. oregano. Portion 2/3 cup crab sauce mixture into each of six (8 oz.) ramekins or custard cups.
  4. Top each ramekin with 1 Tbsp. feta cheese; sprinkle remaining teaspoon oregano over feta. Transfer cups to baking sheet and cook for 10 to 15 minutes or until mixture is bubbly.
  5. While crab is baking, grill or panfry flatbreads over medium heat. Blend olive oil and garlic, and brush on grilled flatbreads; cut into 8 wedges. Let guests spoon or dip crab bake onto flatbread wedges.

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  • 2 1/4 lbs. Alaska king crab legs, thawed or frozen
  • 1 can (29 oz.) tomato sauce or diced tomatoes in juice
  • 6 oz. crumbled feta cheese, divided
  • 2 Tbsp. dried Greek oregano, divided
  • 6 Greek pita flatbreads (7 inches each)
  • 1/3 cup olive oil
  • 1 Tbsp. minced garlic