Alaska Crab Legs with Dipping Sauces


Alaska Crab Legs with Dipping Sauces

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Platter of Alaska crab legs with lemon wedges and eating utensils

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    Servings and Ingredients

    3 to 4 pounds Alaska crab legs (King, snow or Dungeness), thawed or frozen
    Rouille Sauce:
    c.bottled roasted red peppers
    2 clove(s)minced garlic
    c.low-fat mayonnaise
    1 tsp.lemon juice
    ½ pepper flakes
    Basil-Mint Pesto Sauce:
    2 c.fresh basil leaves
    1 ½ c.fresh mint leaves
    ½ c.olive oil
    3 tbsp.toasted walnuts
    3 clove(s)garlic
    3 ½ tsp.lemon juice
    ½ 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
    ¼ c.drained oil-packed sun-dried tomatoes, chopped
    1(4 oz) can sliced olives, drained
    ¼ c.chopped fresh chives OR 2 tbsp sliced green onions
    Butter Sauce:
    ½ c.unsalted melted butter
    1 tbsp.lemon juice
    ¾ tsp.garlic salt
    ½ tsp.dried dill weed
    dash(es)white pepper


    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.

    Recipe Source:

    Alaska Seafood Marketing Institute.