Fill a 16- to 20-qt. stock pot with water; bring to a boil. Add the unopened bag of seasoning and sliced lemons. Reduce heat; cover and gently simmer for 20 minutes.
Recipe
Author
Celebrity Chef Andrew Zimmern
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Description
Alaskan crab legs are not just for special occasions and thanks to the Hy-Vee Fish Market, they are in stock, year round! Served with a nutty brown butter and honey dipping sauce, grab the napkins and enjoy this delicious treat!
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| Crab Legs | ||
| 1 (3-oz.) pkg. Zatarain’s crawfish shrimp & crab boil in bag seasoning | ||
| 2 lemons, thinly sliced; plus additional lemons for garnish | ||
| 5 lbs. Fish Market frozen or thawed Alaska snow crab clusters | ||
| Brown Butter Dipping Sauce | ||
| 1 c. Hy-Vee unsalted butter | ||
| 1 lemon, zested and juiced | ||
| 2 tbsp. Hy-Vee Dijon mustard | ||
| 1 tbsp. Hy-Vee honey, plus additional to taste | ||
| Coarsely ground Hy-Vee sea salt, to taste | ||
| Finely chopped fresh chives, for garnish | ||
Things To Grab
- 16- to 20-qt. stock pot
- Small saucepan
- Wooden spoon
- Whisk
- Small heat-safe serving bowl
- Tongs
- Large serving platter
Directions
Meanwhile, for dipping sauce, melt butter in a small saucepan over medium heat, stirring often. Cook butter until it begins to foam. Continue cooking for 30 to 60 seconds or until butter turns golden brown and begins to smell nutty, stirring often. Remove from heat.
Immediately whisk lemon zest and juice, mustard and 1 Tbsp. honey into brown butter; season to taste with additional honey and salt. Pour into a heat-safe serving bowl. Garnish with minced chives.
Add crab legs to stock pot. Cover and simmer for 3 to 4 minutes for thawed crab clusters or 5 to 10 minutes for frozen crab clusters, or until heated through (145°F). Remove and cool slightly.
Transfer crab clusters to a large serving platter. Garnish with additional lemons. Serve with brown butter for dipping.
Recipe Source:
Seafood without the Catch on HSTV