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.
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.
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.
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.
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