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Alaska Crab Legs with Dipping Sauces

     
17 Ratings
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Ingredients:

  • 3 to 4 pounds Alaska crab legs (King, snow or Dungeness), thawed or frozen
  • Rouille Sauce:
  • 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
  • Mediterranean Dip:
  • 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
  • Butter Sauce:
  • 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

  1. To prepare crab:
  2. 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.
  3. To make Rouille Sauce:
  4. Combine peppers and garlic in food processor and process until well minced. Pulse in remaining ingredients until well combined.
  5. To make Basil-Mint Pesto Sauce:
  6. 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.
  7. To make Mediterranean Dip:
  8. Blend artichoke hearts, Parmesan cheese, sour cream, mayonnaise, sun-dried tomatoes, olives, and chives in bowl. Bake at 350 degrees until bubbly, if desired.
  9. To make Butter Sauce:
  10. Blend ingredients together in a bowl.
  11. Note: Dips can also be prepared up to two days in advance, reheating butter sauce as needed.

Nutrition information per serving:

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