Grilled Crab Legs with Dipping Sauces
Courtesy of Alaska Seafood Marketing Institute
Serve With:
Prepared Caesar Salad
Bakery Rolls
Warm Cherry Pie
Servings: 4
Prepared Caesar Salad
Bakery Rolls
Warm Cherry Pie
Prep Time: 10 Min.
Cook Time: 5 Min.
What you need:
* 2 to 3 lbs. Alaska King crab legs, thawed if necessary
* Ingredients for desired sauces - see sauces below
* Ingredients for desired sauces - see sauces below
What to do:
1. Prepare desired sauces. See recipes below.
2. Place crab legs shell-side down on a well oiled grill 5 inches from the coals. Grill approximately 4 to 5 minutes, or until thoroughly heated.
3. Serve with Rouille, Basil-Pesto Mayonnaise, Butter, Red, or Verde dipping sauces.
Rouille Sauce
* 1/3 c. bottled roasted red peppers
* 2 cloves garlic, minced
* 2/3 c. prepared mayonnaise
* 1 tsp. lemon juice
* 1/2 tsp. red pepper flakes
Combine peppers and garlic in a food processor and process until well
minced. Pulse in remaining ingredients until well combined.
Basil Pesto Mayonnaise
* 2 c. fresh basil leaves
* 1-1/2 c.fresh mint leaves
* 1/2 c. olive oil
* 3 Tbsp. toasted walnuts
* 3 cloves garlic
* 3-1/2 tsp. lemon juice
* 1/2 c. grated Parmesan cheese
* 1/2 c. mayonnaise
Combine basil, mint, oil, walnuts, garlic and 2 tsp. lemon juice in a food processor; puree until smooth. Add Parmesan and pulse until well
combined. Combine 1/4 c. pesto with mayonnaise and 1-1/2 tsp. lemon juice. Refrigerate remaining pesto for future use.
Butter Sauce
* 1/2 c.unsalted melted butter
* 1 Tbsp. lemon juice
* 3/4 tsp. garlic salt
* 1/2 tsp. dried dill weed
* Dash white pepper
(Mix together ingredients until well combined.)
Red Sauce
* 1/2 c. bottled chili sauce
* 1 tsp. prepared horseradish
* 1 tsp. rice vinegar
(Mix together ingredients until well combined.)
Verde Sauce
* 1 medium avocado, peeled, pitted, and mashed (about 3/4 c.)
* 1/3 c. low-fat sour cream
* 2 tsp.ground cumin
* 2 tsp. lime juice
* 1/4 tsp. hot pepper sauce
(Mix together ingredients until well combined.)
2. Place crab legs shell-side down on a well oiled grill 5 inches from the coals. Grill approximately 4 to 5 minutes, or until thoroughly heated.
3. Serve with Rouille, Basil-Pesto Mayonnaise, Butter, Red, or Verde dipping sauces.
Rouille Sauce
* 1/3 c. bottled roasted red peppers
* 2 cloves garlic, minced
* 2/3 c. prepared mayonnaise
* 1 tsp. lemon juice
* 1/2 tsp. red pepper flakes
Combine peppers and garlic in a food processor and process until well
minced. Pulse in remaining ingredients until well combined.
Basil Pesto Mayonnaise
* 2 c. fresh basil leaves
* 1-1/2 c.fresh mint leaves
* 1/2 c. olive oil
* 3 Tbsp. toasted walnuts
* 3 cloves garlic
* 3-1/2 tsp. lemon juice
* 1/2 c. grated Parmesan cheese
* 1/2 c. mayonnaise
Combine basil, mint, oil, walnuts, garlic and 2 tsp. lemon juice in a food processor; puree until smooth. Add Parmesan and pulse until well
combined. Combine 1/4 c. pesto with mayonnaise and 1-1/2 tsp. lemon juice. Refrigerate remaining pesto for future use.
Butter Sauce
* 1/2 c.unsalted melted butter
* 1 Tbsp. lemon juice
* 3/4 tsp. garlic salt
* 1/2 tsp. dried dill weed
* Dash white pepper
(Mix together ingredients until well combined.)
Red Sauce
* 1/2 c. bottled chili sauce
* 1 tsp. prepared horseradish
* 1 tsp. rice vinegar
(Mix together ingredients until well combined.)
Verde Sauce
* 1 medium avocado, peeled, pitted, and mashed (about 3/4 c.)
* 1/3 c. low-fat sour cream
* 2 tsp.ground cumin
* 2 tsp. lime juice
* 1/4 tsp. hot pepper sauce
(Mix together ingredients until well combined.)
Wine pairings:
Chardonnay, Sauvignon Blanc, Pinot Grigio