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ALASKA CRAB LEGS & DIPPING SAUCES

3-4 lbs. Alaska King Crab Legs (Snow or Dungeness will substitute) thaw if necessary

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 preferred dipping sauce.

While crab is steaming, prepare one of the following sauces by blending ingredients in a bowl:

Red Sauce: 1/2 cup bottled chili sauce, 1 tsp prepared horseradish, 1 tsp rice vinegar.

Butter Sauce: 1/2 cup unsalted melted butter, 1 TBS lemon juice, 3/4 tsp garlic salt, 1/2 tsp dried dill weed, dash white pepper.

Verde Sauce: 1 medium avocado, peeled, pitted and mashed (about 3/4 cup), 1/2 cup low-fat sour cream, 2 tsp ground cumin, 2 tsp lime juice, 1/4 tsp hot pepper sauce.

Spicy Salsa: Mix together 2 finely chopped tomatoes, 2 TBS finely chopped green onions, 1 TBS finely chopped cilantro, 1/4 tsp salt & hot pepper sauce to taste. Chill. Makes about 1 1/2 cups.

Creamy Dijon Sauce: Combine 1/4 cup each sour cream and mayonnaise, 2 tsp Dijon mustard, 1 tsp lemon juice, 1/2 tsp prepared horseradish, 1/4 tsp each dried mustard and grated lemon peel and 1/8 tsp white pepper; mix well. Chill. Makes about 1/2 cup.

                                           Deep Sea Fishermen's Union            Phone: (206) 783-2922
                                   5215 Ballard Ave NW                      Fax: (206) 783-5811
                                   Seattle, WA 98107                         Email: Deep Sea Fishermen's Union

Last updated on 10/02/2007