Ingredients
- 3 3 to 4 pounds Alaska Crab legs (King, Snow or Dungeness), thawed or frozen
- Fill large saut or fry pan to 1/2-inch depth with water; add crab legs and bring to boil; reduce heat, cover and simmer for 8 to 10 minutes
- for frozen crab or 3 to 4 minutes for thawed crab, until heated-through. Drain and serve with dipping sauce of choice.
Servings:
Units:
Instructions
- Rouille Sauce:
- 1/3 cup bottled roasted red peppers
- 2 cloves minced garlic
- 2/3 cup low-fat mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon red pepper flakes
- Combine peppers and garlic in food processor and process until well minced. Pulse in remaining ingredients until well combined.
- Basil-Mint Pesto Sauce:
- 2 cups fresh basil leaves
- 1-1/2 cups fresh mint leaves
- 1/2 cup olive oil
- 3 Tablespoons toasted walnuts
- 3 cloves garlic
- 3-1/2 teaspoons lemon juice
- 1/2 cup grated Parmesan cheese
- Combine basil, mint, oil, walnuts, garlic and lemon juice in a food processor; puree until smooth. Add Parmesan and pulse until well
- combined.
- Variation: For a creamier sauce, combine 1/4 cup Basil-Mint Pesto sauce with 1/2 cup low-fat mayonnaise.
- Mediterranean Dip:
- 1 jar (6.5 oz.) artichoke hearts, drained and chopped
- 1 cup grated Parmesan cheese
- 1 cup low-fat sour cream
- 1 cup low-fat mayonnaise
- 1/4 cup sun-dried tomatoes (dehydrated or drained), chopped
- 1 can (4 oz.) sliced olives, drained
- 1/4 cup chopped fresh chives OR 2 Tablespoons sliced green onions
- Blend artichoke hearts, Parmesan cheese, sour cream, mayonnaise, sun-dried tomatoes, olives, and chives in bowl.
- Variation: Bake at 350F until bubbly.
- Butter Sauce:
- 1/2 cup unsalted melted butter
- 1 Tablespoon lemon juice
- 3/4 teaspoon garlic salt
- 1/2 teaspoon dried dill weed
- Dash white pepper
- Blend ingredients together in a bowl.
- Cook's Tip: Dips can also be prepared up to two days in advance, reheating butter sauce as needed.
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