Recipe: Grilled Alaska Crab Legs with 3 Dipping Sauces and Grilled Crab Legs with Clarified Butter - Recipes for K

GRILLED ALASKA CRAB LEGS WITH 3 DIPPING SAUCES

3 to 4 pounds King, Snow or Dungeness crab legs, cooked
2 tablespoons olive oil
BUTTER SAUCE:
1/2 cup unsalted butter, melted
1 tablespoon lemon juice
3/4 teaspoon garlic salt
1/2 teaspoon dill weed
1/8 teaspoon white pepper
RED SAUCE:
1/2 cup bottled chili sauce
1 teaspoon prepared horseradish
1 teaspoon rice vinegar
VERDE SAUCE:
1 medium avocado, peeled, pitted and mashed
1/3 cup low-fat sour cream
2 teaspoons cumin
2 teaspoons lime juice
1/4 teaspoon hot pepper sauce

Prepare one or more dipping sauces. In separate small bowls, combine ingredients for each sauce. Stir to blend.

Heat grill.

Brush both sides of crab legs with olive oil and place on hot grill 5 to 6 inches from coals. Heat 4 to 5 minutes, turning once.

Transfer crab to plates and serve with dipping sauces.

Makes 2 servings
Adapted from Source: Alaska Seafood Marketing Institute.

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GRILLED CRAB LEGS

3 to 4 pounds crab legs, thawed
4 to 5 tablespoons clarified butter (recipe follows)

Score crab legs to allow for easy access to meat when cooked. Grill crab legs until the meat is heated through, 4 to 5 minutes per side.

Serve with clarified butter.

CLARIFIED BUTTER:
Unsalted butter, cut in pieces

Simmer butter for 10 to 15 minutes over low heat without stirring. Do not let sizzle. Strain off the solids, keeping the clear yellow liquid.

Makes 4 servings
Adapted from: Sam Thumma
Source: The Arizona Republic, Sept. 5, 2004