Crab Legs/Claws with Two Sauces

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.