Alaska Crab Provencal

Serve Alaska Crab Provencal with dipping sauce, warm bread and chilled champagne.

Alaska Crab Provencal


  • 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


  1. 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.
  2. 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.
  3. Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels.
  4. 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.

Servings: 10 to 12 appetizers | Prep: 10 min | Cook: 15 min

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

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