Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 |
Directions
- 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.
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.