Alaska Crab Provencal - Featured Recipe - CookingDistrict.com
Featured Recipes

Alaska Crab Provencal

Categories: Appetizers, Seafood
Portions:
12
Step 1
1/2 cup • Butter - unsalted
4 • Garlic cloves • slivered
1 tbsp • minced shallot
1 tbsp • chopped fresh thyme
1 tbsp • chopped marjoram
1 tbsp • additional fresh herbs: lemon thyme, parsley, rosemary or lavender
1 bottle • Brut Champagne
1/4 tsp • Sea salt
3-4 lb •  Alaska Crab legs (King, Snow or Dungeness), thawed or frozen
1 • small loaf of warmed crusty French or country bread, sliced
Melt butter in small saucepan over medium-low heat. Stir in garlic and shallot; cook 3 to 4 minutes, until garlic is soft. Stir in herbs; cook 2 minutes. Open champagne; pour 1/2 cup champagne into butter; stopper champagne. Bring sauce mixture to simmer; cook an additional 3 to 5 minutes, until sauce is reduced slightly. Add sea salt to taste. Keep sauce warm.

Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Steam or boil crab in large pot, 8 to 10 minutes for frozen crab or 3 to 4 minutes for fresh/thawed crab, until heated-through.

Serve with dipping sauce, warm bread and chilled champagne.
Nutritional Analysis
Calories242 
Protein28g
112
46%
Carbs12g
48
20%
Fat9.5g
85.5
35%
Cholesterol83mg 
Sodium1294mg 
Information is on a per portion basis.
Notes

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