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Alaska Crab Provencal

14 Ratings
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Serves: 4

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  • 1/2 c. unsalted butter
  • 4 cloves garlic, slivered
  • 1 tbsp minced shallot
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh marjoram
  • 1 tbsp additional fresh herbs such as lemon thyme, parsley, rosemary or lavender
  • 1 (750 ml) bottle Brut Champagne
  • 1/4 tsp sea salt, or to taste
  • 3 to 4 pounds Alaska Crab legs (King, snow or Dungeness), thawed or frozen
  • 1 small loaf warmed crusty French or country bread, sliced

All you do

  1. Melt butter in small saucepan over medium-low heat. Stir in garlic and shallot; cook 3 to 4 minutes, until garlic is soft. Stir in herbs; cook 2 minutes. Open champagne; pour 1/2 cup champagne into butter; stopper champagne. Bring sauce mixture to simmer; cook an additional 3 to 5 minutes, until sauce is reduced slightly. Add sea salt to taste. Keep sauce warm.
  2. Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Steam or boil crab in large pot, 8 to 10 minutes for frozen crab or 3 to 4 minutes for fresh/thawed crab, until heated-through.
  3. Serve crab with dipping sauce, warm bread and chilled champagne.

Daily nutritional values:

15% vitamin A 25% calcium
45% vitamin C 40% iron

Nutrition information per serving:

Calories: 760 Protein: 73g
Carbohydrate: 60g Saturated Fat: 15g
Cholesterol: 205mg Sodium: 3550mg
Dietary Fiber: 3g Sugar: 2g
Fat: 26g Trans fats: 1g
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