Alaska Crab Legs with Dipping Sauces
|Source: Alaska Seafood Marketing Institute
- 3 to 4 pounds Alaska crab legs (King, snow or Dungeness), thawed or frozen
- 1/3 c. bottled roasted red peppers
- 2 cloves minced garlic
- 2/3 c. low-fat mayonnaise
- 1 tsp lemon juice
- 1/2 tsp red pepper flakes
Basil-Mint Pesto Sauce:
- 2 c. fresh basil leaves
- 1 1/2 c. fresh mint leaves
- 1/2 c. olive oil
- 3 tbsp toasted walnuts
- 3 cloves garlic
- 3 1/2 tsp lemon juice
- 1/2 c. grated Parmesan cheese
- 1 (6.5 oz) jar artichoke hearts, drained and chopped
- 1 c. grated Parmesan cheese
- 1 c. low-fat sour cream
- 1 c. low-fat mayonnaise
- 1/4 c. drained oil-packed sun-dried tomatoes, chopped
- 1 (4 oz) can sliced olives, drained
- 1/4 c. chopped fresh chives OR 2 tbsp sliced green onions
- 1/2 c. unsalted melted butter
- 1 tbsp lemon juice
- 3/4 tsp garlic salt
- 1/2 tsp dried dill weed
- dash white pepper
All you do:
To prepare crab:
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:
- 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:
- 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:
- 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:
- Blend ingredients together in a bowl.
Note: Dips can also be prepared up to two days in advance, reheating butter sauce as needed.