Alaska Crab Provencal


Alaska Crab Provencal

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Plate of crab legs with side of dipping sauce

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Recipe Data


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    Servings and Ingredients

    Serves 4
    ½ c. unsalted butter
    4 clove(s) 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, divided
    ¼ 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, if desired


    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.

    Nutrition facts


    520 Calories per serving

    Amounts Per Serving

    • Total Fat: 25g
    • Cholesterol: 205mg
    • Sodium: 2990mg
    • Total Carbohydrates: 2g
    • Protein: 63g

    Daily Values

    Vitamin A 15%
    Vitamin C 45%
    Iron 40%
    Calcium 25%

    Recipe Source:

    Alaska Seafood Marketing Institute.