Recipe Spotlight: Responsible Choice Alaska Crab Provencal

When celebrating winter holidays like Christmas and New Year’s Eve, Responsible Choice Alaska crab legs are the perfect addition to your parties. Enjoy this delicious recipe with family or friends and they’ll be sure to thank the chef. Merry Christmas and Happy Holidays!


Responsible Choice Alaska Crab Provencal

Serves 4

All you need:

  • 1/2 cup unsalted butter
  • 4 cloves garlic, slivered
  • 1 tbsp minced shallot
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh marjoram
  • 1 tbsp chopped additional herbs such as lemon thyme, parsley, rosemary or lavender
  • 1 (750ml) bottle Brut champagne
  • 1/4 tsp sea salt
  • 3 to 4 pounds Responsible Choice Alaska crab legs, thawed or frozen
  • 1 small loaf warmed crusty French bread, sliced

All you do:

  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 thyme, marjoram and additional 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 1/4 teaspoon sea salt, or to taste. Keep sauce warm.
  2. If frozen, rinse 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.
  3. Serve crab with dipping sauce, warm bread and chilled champagne.

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.