Alaska Crab Legs with Dipping Sauces

Source: Alaska Seafood Marketing Institute


Rouille Sauce:

Basil-Mint Pesto Sauce:

Mediterranean Dip:

Butter Sauce:

All you do:

To prepare crab:

  1. Fill a 16- to 20-quart stock pot with water; bring to a boil and add crab legs. Reduce heat, cover and simmer for 8 to 10 minutes for frozen crab or 3 to 4 minutes for thawed crab, until heated-through. Drain and serve with dipping sauce.

To make Rouille Sauce:

  1. Combine peppers and garlic in food processor and process until well minced. Pulse in remaining ingredients until well combined.

To make Basil-Mint Pesto Sauce:

  1. Combine basil, mint, oil, walnuts, garlic and lemon juice in a food processor; puree until smooth. Add Parmesan and pulse until well combined. For a creamier sauce, combine 1/4 cup Basil-Mint Pesto sauce with 1/2 cup low-fat mayonnaise.

To make Mediterranean Dip:

  1. Blend artichoke hearts, Parmesan cheese, sour cream, mayonnaise, sun-dried tomatoes, olives, and chives in bowl. Bake at 350 degrees until bubbly, if desired.

To make Butter Sauce:

  1. Blend ingredients together in a bowl.

Note: Dips can also be prepared up to two days in advance, reheating butter sauce as needed.

alaska crab legs with dipping sauces


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