Alaska Crab Legs and Dipping Sauces Recipe

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 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
1 dash white pepper

Spicy Salsa
2 tomatoes, finely chopped
2 tablespoons finely chopped green onions
1 tablespoon finely chopped cilantro
1/4 teaspoon salt
hot pepper sauce, to taste

Creamy Dijon Sauce
1/4 cup sour cream
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon prepared horseradish
1/4 teaspoon dry mustard
1/4 teaspoon grated lemon peel
1/8 teaspoon white pepper

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.

Creamy Dijon Sauce: Mix well. Chill thoroughly.

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

nutrition data

877 calories, 50 grams fat, 20 grams carbohydrates, 88 grams protein per serving. This recipe is low in carbs.

reviews & comments

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