Alaska Crab Provencal
Serve Alaska Crab Provencal with dipping sauce, warm bread and chilled champagne.
- 1/2 cup unsalted butter
- 4 cloves garlic, slivered
- 1 tablespoon minced shallot
- 1 tablespoon each chopped fresh thyme and marjoram
- 1 tablespoon (total) additional fresh herbs: lemon thyme, parsley, rosemary or lavender
- 1 bottle (750 ml) Brut Champagne
- 1/4 teaspoon sea salt, or to taste
- 3 to 4 pounds Alaska Crab legs (King, Snow or
- Dungeness), thawed or frozen
- 1 small loaf warmed crusty French or country bread, sliced
- Melt butter in small saucepan over medium-low heat. Stir in garlic and shallot;
cook 3 to 4 minutes, until garlic is soft. Stir in herbs; cook 2 minutes.
- Open champagne; pour 1/2 cup champagne into butter; stopper champagne. Bring
sauce mixture to simmer; cook an additional 3 to 5 minutes, until sauce is reduced
slightly. Add sea salt to taste. Keep sauce warm.
- Rinse frozen Alaska Crab legs under cold running water to remove any ice
glaze; pat dry with paper towels. Discard towels.
- Steam or boil crab in large pot, 8 to 10 minutes for frozen crab or 3 to
4 minutes for fresh/thawed crab, until heated-through.
Serves 10 to 12 appetizers | Prep Time 10 minutes | Cook Time 15 minutes
Nutrients per serving: 242 calories, 9.5g total fat, 5.5g saturated fat,
35% calories from fat, 83mg cholesterol, 28g protein, 12g carbohydrate, 1g fiber,
1294mg sodium, 79mg calcium and 40mg omega-3 fatty acids
Reprinted with permission from the Alaska Seafood Marketing Institute.