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  1. Crab Legs/Claws with Two Sauces
Crab Legs/Claws with Two Sauces

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 delicious homemade sauce. These two choices for steaming hot crab are well worth the effort and make great appetizers. Recipe courtesy of the Alaska Seafood Marketing Institute.

Crab Legs/Claws with Two Sauces

Prep Time: 5 minutes | Cook Time: 8 minutes | Total Time: 13 minutes
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Ingredients

  • Vital Choice Dungeness or King crab legs
  • 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
  • 2 cups fresh basil leaves
  • 1 1/2 cups fresh mint leaves
  • 1/2 cup Vital Chioce 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

Instructions

  1. TO COOK CRAB: 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 to 8 minutes. Serve with Rouille Sauce or Basil-Mint Pesto Sauce.
  2. ROUILLE SAUCE: Combine roasted red peppers and 2 cloves garlic in a food processor and process until well minced. Pulse in mayonnaise, 1 teaspoon lemon juice and cayenne until well combined.
  3. BASIL-MINT PESTO SAUCE: Combine basil, mint, oil, walnuts, 3 cloves garlic and 3 1/2 teaspoons lemon juice in a food processor; puree until smooth. Add parmesan and pulse until well combined.
Serves: Serves 2