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Crab Legs/Claws with Two Sauces


There's nothing quite like Dungeness crab or Alaskan king crab … light, sweet, firm, succulent, fresh, and simply irresistible.

They're great when served chilled with cocktail sauce or garlic butter, or steamed and accompanied by a great sauce of your own making.

These two choices for steaming hot crab are well worth the effort and make great appetizers.


Crab Legs/Claws with Two Sauces
Courtesy of the Alaska Seafood Marketing Institute.

Crab cooking instructions
Fill a saucepan with 1 inch of water: place thawed crab leg and/or claw sections over the water in a veggie steamer or sieve and steam, covered, for 5
8 minutes. Serve with either dipping sauce.

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 organic cayenne pepper or red pepper flakes

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

Basil-Mint Pesto Sauce
2 cups fresh basil leaves
1 1/2 cups fresh mint leaves
1/2 cup organic extra virgin olive oil
3 tablespoons lightly toasted organic walnuts
3 cloves garlic
3 1/2 teaspoons lemon juice
1/2 cup grated Parmesan cheese

Combine basil, mint, oil, walnuts, garlic and lemon juice in a food processor; puree until smooth. Add Parmesan and pulse until well combined.

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