Alaska Crab Legs with Dipping Sauces

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

Alaska Crab Legs

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

Ingredients

Crab

  • 3 to 4 pounds Alaska Crab legs (King, Snow or Dungeness), thawed or frozen

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

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

Mediterranean Dip

  • 1 (6.5 ounce) jar 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 (4 ounce) can sliced olives, drained
  • 1/4 cup chopped fresh chives or 2 tablespoons sliced green onions

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

Instructions

  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: 10 min | Cook: 10 min | Servings: 8

Recipe and photo used with permission from: Alaska Seafood Marketing Institute