Alaska Crab Provencal
Servings and Ingredients
|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|
- 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.
- 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.
- Serve crab with dipping sauce, warm bread and chilled champagne.
520 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 205mg
- Sodium: 2990mg
- Total Carbohydrates: 2g
- Protein: 63g
Vitamin A 15%
Vitamin C 45%
Alaska Seafood Marketing Institute.