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Alaska Crab Legs with Dipping Sauces

Alaska Crab Legs

Crab served with Rouille Sauce, Basil-Mint Pesto Sauce, Mediterranean Dip and Butter Sauce.



Rouille Sauce

Basil-Mint Pesto Sauce

Mediterranean Dip

Butter Sauce


  1. Crab: Fill large sauté 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.
  2. Drain and serve with dipping sauce of choice.
  3. Rouille Sauce: Combine peppers and garlic in food processor and process until well minced. Pulse in remaining ingredients until well combined.
  4. Basil-Mint Pesto Sauce: 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.
  5. Mediterranean Dip: Blend artichoke hearts, Parmesan cheese, sour cream, mayonnaise, sun-dried tomatoes, olives, and chives in bowl. Variation: Bake at 350 degrees F until bubbly.
  6. Butter Sauce: Blend ingredients together in a bowl.

Prep Time: 10 min | Cook Time: 10 min | Serves: 8

Dips can also be prepared up to two days in advance, reheating butter sauce as needed.

Recipe and photo credit: Alaska Seafood Marketing Institute.


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