Alaska Crab Legs with Dipping Sauces

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

Prep: 10 min | Cook: 10 min | Yield: 8 servings

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

Crab

1. 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.

Rouille Sauce

1. Combine peppers and garlic in food processor and process until well minced. Pulse in remaining ingredients until well combined.

Basil-Mint Pesto Sauce

1. 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.

Mediterranean Dip

1. Blend artichoke hearts, Parmesan cheese, sour cream, mayonnaise, sun-dried tomatoes, olives and chives in bowl. Variation: Bake at 350 degrees F until bubbly.

Butter Sauce

1. Blend ingredients together in a bowl.

Notes

Dips can also be prepared up to two days in advance, reheating butter sauce as needed.

Attribution

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