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Yield:
1
Ingredients:
| 3 lb |
Alaska crab legs - (to 4 lbs) thawed if necessary |
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(King, Snow or Dungeness crab) |
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----------------- RED SAUCE ---------------- |
| 1/2 cup |
bottled chili sauce |
| 1 tsp |
prepared horseradish |
| 1 tsp |
rice vinegar |
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----------------- VERDE SAUCE ---------------- |
| 1 med |
avocado peeled, pitted |
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and mashed - (abt 3/4 cup) |
| 1/3 cup |
low-fat sour cream |
| 2 tsp |
ground cumin |
| 2 tsp |
lime juice |
| 1/4 tsp |
hot pepper sauce |
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----------------- BUTTER SAUCE ---------------- |
| 1/2 cup |
unsalted melted butter |
| 1 tbl |
lemon juice |
| 3/4 tsp |
garlic salt |
| 1/2 tsp |
dried dill weed |
| 1 dsh |
freshly-ground white pepper |
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----------------- SPICY SALSA ---------------- |
| 2 x |
tomatoes finely chopped |
| 2 tbl |
finely-chopped green onions |
| 1 tbl |
finely-chopped cilantro |
| 1/4 tsp |
salt |
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Hot pepper sauce to taste |
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----------------- CREAMY DIJON SAUCE ---------------- |
| 1/4 cup |
sour cream |
| 1/4 cup |
mayonnaise |
| 2 tsp |
Dijon mustard |
| 1 tsp |
lemon juice |
| 1/2 tsp |
prepared horseradish |
| 1/4 tsp |
dry mustard |
| 1/4 tsp |
grated lemon peel |
Instructions:
Instructions: 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: Combine all ingredients.
Verde Sauce: Combine all ingredients.
Butter Sauce: Combine all ingredients.
Spicy Salsa: Combine all ingredients. Chill. (
Makes about 1 1/2 cups)
Creamy Dijon Sauce: Combine all ingredients. Chill thoroughly. (
Makes about 1/2 cup)
Dips can also be prepared up to 2 days in advance, re-heating butter sauce as needed.
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