Alaska Crab Provencal

Recipe

Appetizer
Alaska Crab Provencal

Primary Media

Plate of crab legs with side of dipping sauce

User Rating

3 out of 5 stars
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18 ratings

Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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
    1small loaf warmed crusty French or country bread, sliced, if desired

    Directions

    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

    Servings

    520 Calories per serving

    Amounts Per Serving

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

    Daily Values

    0%
    Vitamin A 15%
    0%
    Vitamin C 45%
    0%
    Iron 40%
    0%
    Calcium 25%

    Recipe Source:

    Alaska Seafood Marketing Institute.