Wild Alaska Crab

 

 

All Alaska crab sold by Hy-Vee is labeled with our Responsible Choice logo because Alaska crab fisheries are some of the best-managed wild fisheries in the world.

In Alaska, crab is king. No other shellfish in the world offers such widespread appeal than Alaska King Crab. Harvested from the icy waters off Alaska, this shellfish is always sweet, succulent and flavorful. It is also nutritious, low in fat and is unmatched for its natural rich flavor and tender texture. The largest and most impressive of all the crabs caught in the world, Alaska King Crab lends itself to a variety of attractive plate presentations from appetizers, chowders and soups to main course entries.

Regal, royal and rich in flavor, Alaska king crabs come from some of the coldest waters and are among the finest of all crustaceans. What’s your favorite way to prepare them? Here is one of ours. #AskForAlaska

SERVES 8
PREP TIME 10 minutes
COOK TIME 10 minutes
INGREDIENTS

3 to 4 pounds Alaska Crab legs (King, Snow or Dungeness), thawed or frozen

Fill large sauté or fry pan to 1/2-inch depth with water; add crab legs and bring to boil; reduce heat, cover and simmer for 8 to 10 minutes for frozen crab or 3 to 4 minutes for thawed crab, until heated-through.  Drain and serve with dipping sauce of choice.

DIRECTIONS

Rouille Sauce:
1/3 cup bottled roasted red peppers
2 cloves minced garlic
2/3 cup low-fat mayonnaise
1 teaspoon lemon juice
1/2 teaspoon red pepper flakes

Combine peppers and garlic in food processor and process until well minced. Pulse in remaining ingredients until well combined.

Basil-Mint Pesto Sauce:
2 cups fresh basil leaves
1-1/2 cups fresh mint leaves
1/2 cup olive oil
3 Tablespoons toasted walnuts
3 cloves garlic
3-1/2 teaspoons lemon juice
1/2 cup grated Parmesan cheese

Combine basil, mint, oil, walnuts, garlic and lemon juice in a food processor; puree until smooth. Add Parmesan and pulse until well combined.

Variation: For a creamier sauce, combine 1/4 cup Basil-Mint Pesto sauce with 1/2 cup low-fat mayonnaise.

Mediterranean Dip:
1 jar (6.5 oz.) artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
1 cup low-fat sour cream
1 cup low-fat mayonnaise
1/4 cup sun-dried tomatoes (dehydrated or drained), chopped
1 can (4 oz.) sliced olives, drained
1/4 cup chopped fresh chives OR 2 Tablespoons sliced green onions

Blend artichoke hearts, Parmesan cheese, sour cream, mayonnaise, sun-dried tomatoes, olives, and chives in bowl.
Variation: Bake at 350ºF until bubbly.

Butter Sauce:
1/2 cup unsalted melted butter
1 Tablespoon lemon juice
3/4 teaspoon garlic salt
1/2 teaspoon dried dill weed
Dash white pepper

Blend ingredients together in a bowl.

Cook’s Tip: Dips can also be prepared up to two days in advance, reheating butter sauce as needed.