Ingredients
Servings:
Units:
Instructions
- Make the Chardonnay-Lemon-Herb Splash ahead and keep refrigerated. Bring it to room temperature and stir it well before serving.
- Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Cut crab legs
- into smaller sections with a large knife or clean kitchen scissors, if desired.
- In the bottom of a large steamer pot with an insert and a tight-fitting lid, combine the wine, water and lemon slices. Cover and bring to a
- boil over high heat. Place crab legs in steamer insert and place over boiling mixture. Cover pan tightly and cook for 6 to 8 minutes for
- frozen crab or 3 to 4 minutes for thawed crab, cooking just until crab is heated-through.
- Serve crab drizzled with the Chardonnay-Lemon-Herb Splash; pass the remaining splash on the side.
- Chardonnay-Lemon-Herb Splash
- Makes 3/4 cup
- 6 Tablespoons extra-virgin olive oil
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons Chardonnay
- 2 teaspoons minced lemon zest
- 2 teaspoons minced fresh rosemary
- 1 Tablespoon minced fresh basil
- 1 Tablespoon minced parsley
- 1/8 teaspoon dried red pepper flakes
- 1 teaspoon minced garlic
- 1/4 teaspoon salt
- Mix all the ingredients well.
- Cooks tip: You can make the splash up to 3 days in advance and keep refrigerated. It can also be frozen for up to 1 month. It is great with
- any Alaska fish, scallops or crab and also makes a great marinade.
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