Crab served with Rouille Sauce, Basil-Mint Pesto Sauce, Mediterranean Dip and Butter Sauce.
3 to 4 pounds Alaska Crab legs (King, Snow or Dungeness), thawed or frozen
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
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
1/2 cup unsalted melted butter
1 tablespoon lemon juice
3/4 teaspoon garlic salt
1/2 teaspoon dried dill weed
Dash white pepper
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.
Drain and serve with dipping sauce of choice.
Rouille Sauce: Combine peppers and garlic in food processor and process
until well minced. Pulse in remaining ingredients until well combined.
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.
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.
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.