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Grilled Crab Legs with Dipping Sauces
Courtesy of Alaska Seafood Marketing Institute
Serve With:
Servings: 4
Prepared Caesar Salad Bakery Rolls Warm Cherry Pie Prep Time: 10 Min. Cook Time: 5 Min. What you need:
(click + to add ingredients to your shopping list)
+ 2 to 3 lbs. Alaska King crab legs, thawed if necessary
+ 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.) Wine pairings:
Chardonnay, Sauvignon Blanc, Pinot Grigio
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