Alaska Crab Legs and Dipping Sauces
Serves/: 4 Prep Time 30 minutes
4 pounds Alaska Crab Legs thawed if necessary
your choice of 4 sauces
***Red Sauce: ***
1/2 cup bottled chili sauce
1 teaspoon prepared horseradish
1 teaspoon rice vinegar
***Verde Sauce: ***
1 medium avocado, peeled, pitted and mashed
1/3 cup low fat sour cream
2 teaspoons ground cumin
2 teaspoons lime juice
1/4 teaspoon hot pepper sauce
***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.
***Spicy Salsa: ***
2 tomatoes, finely chopped
2 tablespoons finely chopped green onions
1 tablespoon finely chipped cilantro
1/4 teaspoon salt
hot pepper sauce to taste
Mix together Chill. Makes about 1 1/2 cups.
***Creamy Dijon Sauce: ***
1/4 cup each sour cream and mayonnaise,
2 teaspoons Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon prepared horseradish
1/4 teaspoon each dry mustard and grated lemon peel
1/8 teaspoon white pepper
Mix well. Chill thoroughly. Makes about 1/2 cup.
Fill large saute or fry pan to 1/2 inch depth with water, add crab legs and bring to boil; reduce heat, cover and simmer 4 minutes. Drain and serve with dipping sauce.
While crab is steaming, prepare one of the sauces by blending ingredients in a bowl:
Note: Dips can also be prepared up to 2 days in advance, reheating butter sauce as needed.