Alaska Crab Legs and Dipping Sauces Recipe

Quick Print
click here to print

Shopping List

Upload a Photo

Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
4 pounds Alaska Crab Legs thawed if necessary
***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
***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

Turn this recipe into a puzzle! [click]

Directions:

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 following sauces by blending ingredients in a bowl:

Red Sauce:

Verde Sauce:

Butter Sauce:

Spicy Salsa: Mix together Chill. Makes about 1 1/2 cups.

Creamy Dijon Sauce: Mix well. Chill thoroughly. Makes about 1/2 cup.

Note: Dips can also be prepared up to 2 days in advance, reheating butter sauce as needed.

This recipe from CDKitchen for Alaska Crab Legs and Dipping Sauces serves/makes 4

Recipe ID: 7458

Save to Your recipEBox
Import Recipe into MasterCook Software
Email This Recipe
Send Recipe To Your Phone
Submit/View Recipe Reviews
Submit A Photo