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Steamed Alaskan King Crab with 3 Dipping Sauces
Description
Make sure you buy Alaskan King Crab - the stuff that comes from Russia is typically freezer burned and not nearly as sweet.
Ingredients
At a glance
Main Ingredient
Seafood
Course
Appetizers
Dinner

 3-4 lbs. Alaska King Crab Legs (or substitute Snow or Dungeness)

Spicy cocktail sauce:

1/4 cup bottled chili sauce

1/4 cup ketchup

1 to 2  teaspoon prepared horseradish

Juice of half a medium lemon

Garlic Butter Sauce:

½ cup unsalted melted butter

1-tablespoon lemon juice

¾ teaspoon minced garlic

½ teaspoon dried chopped rosemary

dash white pepper.

Honey Ginger Raspberry Mustard Sauce:

¼ cup each sour cream 

2 teaspoons Honey Raspberry mustard ( if you can't find it prepared just mix Dijon with no seed raspberry preserves and hiney to tast)

1 teaspoon lemon juice

½ teaspoon prepared or fresh ginger

¼ teaspoon each dry mustard and grated lemon peel

a dash or 2 of white pepper

Methods/steps

Crab

3-4 lbs. Alaska Crab Legs (King, Snow or Dungeness) thawed if necessary

Fill large sauté or fry pan to ½-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:

All Sauces: mix all ingredients for each sauce together in a small bowl.  Serve butter sauce warm.  Serve others chilled or room temperature.

Note: Dips can also be prepared up to 2 days in advance, re-heating butter sauce as needed.

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