Alaska Crab Provencal
This dipping sauce is herby and garlicky and it's finished with Champagne. Absolutely divine.
|From the recipe files of |
Alaska Seafood Marketing Institute
Seafood Ingredient: Alaska King Crab from Great Alaska Seafood (these come pre-cooked)
- 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 King Crab legs
- 1 small loaf of 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.
- Take a large pot of water and add 1/2 cup sugar. Bring to a boil. Place frozen legs in pot, submerging all legs. Reduce heat to lowest setting. Cover pot, do NOT boil. Crab is ready to serve in 20 minutes. (TIP: break legs into smaller sections if pot is not large enough to hold full leg.
- Serve with dipping sauce, warm bread and chilled champagne.
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.