Alaska Crab Legs with Dipping Sauces

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

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 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.