1/4 cup white wine vinegar
1 1/2 teaspoons minced onions or chives
1 teaspoon tarragon leaves, crushed
3 egg yolks
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup butter
1/4 cup chopped ripe olives
2 pounds Alaska king crab legs, dungeness
OR
2 pounds snow crab
Servings: 4
1. In small, microwaveable bowl, combine vinegar, onion and tarragon. Microwave on high about 2 minutes or until vinegar is reduced to 2 tablespoons; set aside.
2. Place egg yolks, mustard, salt and pepper in blender; blend on low 3 seconds. Put butter in microwaveable cup, cover, and microwave on high until melted, about 2 minutes. With blender on low, gradually pour hot butter into yolks in a steady stream; turn off blender. Add vinegar mixture, olives and blend just until combined. Keep warm.
3. Cook Alaska crab on hot grill about 5 minutes. Serve with Béarnaise sauce.
Notes: Also great with Alaska halibut!
1 1/2 teaspoons minced onions or chives
1 teaspoon tarragon leaves, crushed
3 egg yolks
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup butter
1/4 cup chopped ripe olives
2 pounds Alaska king crab legs, dungeness
OR
2 pounds snow crab
Servings: 4
1. In small, microwaveable bowl, combine vinegar, onion and tarragon. Microwave on high about 2 minutes or until vinegar is reduced to 2 tablespoons; set aside.
2. Place egg yolks, mustard, salt and pepper in blender; blend on low 3 seconds. Put butter in microwaveable cup, cover, and microwave on high until melted, about 2 minutes. With blender on low, gradually pour hot butter into yolks in a steady stream; turn off blender. Add vinegar mixture, olives and blend just until combined. Keep warm.
3. Cook Alaska crab on hot grill about 5 minutes. Serve with Béarnaise sauce.
Notes: Also great with Alaska halibut!
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