1 1/2 pounds Alaska king crab split legs, thawed if necessary
Melted butter or margarine
SPICY TOMATO RELISH
1/2 cup tomato, coarsely chopped
2 tablespoons catsup
2 tablespoons celery, coarsely chopped
2 tablespoons green bell pepper, coarsely chopped
1 tablespoon onion, coarsely chopped
1 teaspoon parsley, coarsely chopped
1/8 teaspoon dill weed, crushed
1/8 teaspoon pepper
1/2 cup sour cream
SHALLOT CREAM SAUCE
3 tablespoons minced shallots or onion
1 tablespoon butter or margarine
1 tablespoon flour
1/8 teaspoon dill weed, crushed
1/8 teaspoon pepper
1/2 cup sour cream
Servings: 4
1. Microwave Method: In 10 inch round or 8 × 8 × 2 inch microwave proof dish, microwave Alaska king crab legs on high 2 to 2-1/2 minutes or until thoroughly heated. Rotate dish 1/4 turn every minute.
2. Steamer Method: Cut crab into serving-sized pieces; steam on rack over 3/4-inch boiling water 5 minutes or until thoroughly heated.
3. Serve with melted butter, Spicy Tomato Relish or Shallot Cream Sauce.
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Spicy Tomato Relish: In food processor or blender, finely chop* tomato, catsup, celery, pepper, onion, parsley, dill and pepper. Cook and stir about 1 minute. Blend in 1/2 cup dairy sour cream; salt to taste. Makes about 1/2 cup. Vegetables can be finely minced with knife.
Shallot Cream Sauce: Sauté shallots in 1 tablespoon butter until softened. Stir in flour, dill pepper. Cook and stir about 1 minute. Blend in sour cream; salt to taste. Makes about 1/2 cup.
Servings: 4
Melted butter or margarine
SPICY TOMATO RELISH
1/2 cup tomato, coarsely chopped
2 tablespoons catsup
2 tablespoons celery, coarsely chopped
2 tablespoons green bell pepper, coarsely chopped
1 tablespoon onion, coarsely chopped
1 teaspoon parsley, coarsely chopped
1/8 teaspoon dill weed, crushed
1/8 teaspoon pepper
1/2 cup sour cream
SHALLOT CREAM SAUCE
3 tablespoons minced shallots or onion
1 tablespoon butter or margarine
1 tablespoon flour
1/8 teaspoon dill weed, crushed
1/8 teaspoon pepper
1/2 cup sour cream
Servings: 4
1. Microwave Method: In 10 inch round or 8 × 8 × 2 inch microwave proof dish, microwave Alaska king crab legs on high 2 to 2-1/2 minutes or until thoroughly heated. Rotate dish 1/4 turn every minute.
2. Steamer Method: Cut crab into serving-sized pieces; steam on rack over 3/4-inch boiling water 5 minutes or until thoroughly heated.
3. Serve with melted butter, Spicy Tomato Relish or Shallot Cream Sauce.
____________________
Spicy Tomato Relish: In food processor or blender, finely chop* tomato, catsup, celery, pepper, onion, parsley, dill and pepper. Cook and stir about 1 minute. Blend in 1/2 cup dairy sour cream; salt to taste. Makes about 1/2 cup. Vegetables can be finely minced with knife.
Shallot Cream Sauce: Sauté shallots in 1 tablespoon butter until softened. Stir in flour, dill pepper. Cook and stir about 1 minute. Blend in sour cream; salt to taste. Makes about 1/2 cup.
Servings: 4
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