Alaska Crab Legs And Dipping Sauces

Recipe Ingredients

3 lbs		Alaska crab legs - (to 4 lbs) - thawed if necessary
		(King, Snow or Dungeness crab)
		Red Sauce
1/2 cup		Bottled chili sauce
1 teaspoon		Prepared horseradish
1 teaspoon		Rice vinegar
		Verde Sauce
1		Avocado - peeled, pitted (medium)
		And mashed - (abt 3/4 cup)
1/3 cup		Low-fat sour cream
2 teaspoons		Ground cumin
2 teaspoons		Lime juice
1/4 teaspoon		Hot pepper sauce
		Butter Sauce
1/2 cup		Unsalted melted butter
1 tablespoon		Lemon juice
3/4 teaspoon		Garlic salt
1/2 teaspoon		Dried dill weed
1 x		Freshly-ground white pepper
		Spicy Salsa
2		Tomatoes - finely chopped
2 tablespoons		Finely-chopped green onions
1 tablespoon		Finely-chopped cilantro
1/4 teaspoon		Salt
		Hot pepper sauce - to taste
		Creamy Dijon Sauce
1/4 cup		Sour cream
1/4 cup		Mayonnaise
2 teaspoons		Dijon mustard
1 teaspoon		Lemon juice
1/2 teaspoon		Prepared horseradish
1/4 teaspoon		Dry mustard
1/4 teaspoon		Grated lemon peel
1/8 teaspoon		Freshly-ground white pepper

Recipe 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.

This recipe yields ?? servings.

Source:
Alaska Seafood Marketing Institute at http://www.alaskaseafood.org

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