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Alaskan Crab

Prep Time: 10     Cook Time: 15
Servings: 4
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.  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 crab with dipping sauce, warm bread and chilled champagne. 

Nutrients per serving (as appetizers, without bread): 435 calories, 20g total fat, 12g saturated fat, 43% calories from fat, 182mg cholesterol, 59g protein, 2g carbohydrate, .2g fiber, 2658mg sodium, 170mg calcium and .9g omega-3 fatty acids. 
1/2 cup unsalted butter 
4 cloves garlic, slivered 
1 Tablespoon minced shallot 
1 Tablespoon each chopped fresh thyme and marjoram 
1 Tablespoon (total) additional fresh herbs: lemon thyme, parsley, rosemary or lavender 
1 bottle (750 ml) Brut Champagne 
1/4 teaspoon sea salt, or to taste 
3 to 4 pounds Alaska Crab legs (King, Snow or Dungeness), thawed or frozen 
1 small loaf of warmed crusty French or country bread, sliced