Alaska Crab Provencal

Category, DifficultyBeginner

Steamed or boiled Alaska crab with champagne sauce and warm bread

Alaska King Crab Provencal
Yields1 Serving
Prep Time10 minsCook Time15 minsTotal Time25 mins
 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
Champagne Sauce
1

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.

Steam or boil crab
2

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
3

Serve crab with champagne sauce and warm bread

TIMER
15 Minutes

Cook’s Tip: Alaska Crab is already fully cooked, so thawed crab legs may be shelled without steaming or boiling.

NUTRITION FACTS
Nutrients per serving (with King Crab, 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.

      
Recipe and photo courtesy of The Alaska Seafood Marketing Institute
Alaska Seafood Marketing Institute
      

Ingredients

 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

Directions

Champagne Sauce
1

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.

Steam or boil crab
2

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
3

Serve crab with champagne sauce and warm bread

Alaska Crab Provencal

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