Alaska Crab Legs and Dipping Sauces

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.

Sauteed King Crab Legs with Wine and Garlic

Category: Crab
Serves: 4

3 1/2 pounds Red King Crab Legs
5 tablespoons butter
2 cloves garlic, chopped
1/2 cup dry white wine
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 tablespoon chopped fresh parsley
Lemon or Lime wedges

Remove crabmeat from shells.

Melt butter in a skillet and sauté garlic about 1 minute. Add wine, salt, cayenne and parsley. Raise heat to high and reduce by half, about 1 minute. Reduce heat to medium and add crabmeat. Cook 2 to 3 minutes stirring occasionally until heated through.

Serve with lemon or lime wedges.

Notes: 3 1/2 pounds King Crab Legs yields about 1 1/2 pounds of Crabmeat

Crab Fondue

Serves: 4

5 ounces Kraft Old English Sharp Cheese Spread
8 ounces cream cheese
7 1/2 ounces canned crab meat
1/4 cup light cream (half & half)
1/4 teaspoon garlic salt
1/2 Worcestershire sauce
1/4 teaspoon cayenne pepper

In a double boiler, place cheese spread and cream cheese and stir until smooth. Add remainder of ingredients, heat, stirring constantly until thoroughly blended. If too thick, add half & half, continue stirring until smooth and hot. Place in a fondue pot, keep hot and serve with chunks of French bread on fondue forks.