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Steamed Alaska Crab with Chardonnay-Lemon-Herb Splash
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.
What you need:
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3 lb. Alaska Crab legs (King, Snow or Dungeness), thawed or frozen
1 c. Chardonnay
1 c. water
1 lemon, cut into 8 slices

Chardonnay-Lemon-Herb Splash:
6 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
2 Tbsp. Chardonnay
2 tsp. minced lemon zest
2 tsp. minced fresh rosemary
1 Tbsp. minced fresh basil
1 Tbsp. minced parsley
1/8 tsp. dried red pepper flakes
1 tsp. minced garlic
1/4 tsp. salt
What to do:
1. Make the Chardonnay-Lemon-Herb Splash ahead and keep refrigerated. Bring it to room temperature and stir it well before serving.
2. Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Cut crab legs into smaller sections with a large knife or clean kitchen scissors, if desired.
3. In the bottom of a large steamer pot with an insert and a tight-fitting lid, combine the wine, water and lemon slices. Cover and bring to a boil over high heat. Place crab legs in steamer insert and place over boiling mixture. Cover pan tightly and cook for 6 to 8 min. for frozen crab or 3 to 4 min. for thawed crab, cooking just until crab is heated-through.
4. Serve crab drizzled with the Chardonnay-Lemon-Herb Splash; pass the remaining splash on the side.

Chardonnay-Lemon-Herb Splash:
Mix all the ingredients well. Makes 3/4 c.

Cook's Tip: You can make the splash up to 3 days in advance and keep refrigerated. It can also be frozen for up to 1 month. It is great with any Alaska fish, scallops or crab and also makes a great marinade.
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