Alaska Crab Legs And Dipping Sauces

Recipe Ingredients

3 lbs	1362g / 48oz	Alaska crab legs - (to 4 lbs) - thawed if necessary (King, Snow or Dungeness crab)
		Red Sauce
1/2 cup	118ml	Bottled chili sauce
1 teaspoon	5ml	Prepared horseradish
1 teaspoon	5ml	Rice vinegar
		Verde Sauce
1		Avocado - peeled, pitted (medium) And mashed - (abt 3/4 cup)
1/3 cup	78ml	Low-fat sour cream
2 teaspoons	10ml	Ground cumin
2 teaspoons	10ml	Lime juice
1/4 teaspoon	1.3ml	Hot pepper sauce
		Butter Sauce
1/2 cup	99g / 3.5oz	Unsalted melted butter
1 tablespoon	15ml	Lemon juice
3/4 teaspoon	3.8ml	Garlic salt
1/2 teaspoon	2.5ml	Dried dill weed
1 pinch		Freshly-ground white pepper
		Spicy Salsa
2		Tomatoes - finely chopped
2 tablespoons	30ml	Finely-chopped green onions
1 tablespoon	15ml	Finely-chopped cilantro
1/4 teaspoon	1.3ml	Salt
		Hot pepper sauce - to taste
		Creamy Dijon Sauce
1/4 cup	59ml	Sour cream
1/4 cup	59ml	Mayonnaise
2 teaspoons	10ml	Dijon mustard
1 teaspoon	5ml	Lemon juice

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.

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

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