While the number of people this recipe serves depends on how much crab you give to each person, we think this amount is perfect for up to three people. Everyone will get a generous portion.
Simple mixing for the sauce, and basic steaming for the crab legs.
Make the Chardonnay-Lemon-Herb Splash ahead of time and keep refrigerated. Bring it to room temperature and stir it well before serving.
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.
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 minutes for frozen crab or 3 to 4 minutes for thawed crab, cooking just until crab is heated-through.
Serve crab drizzled with the Chardonnay-Lemon-Herb Splash; serve the remaining splash on the side for dipping.
Makes 3/4 cup
Put all ingredients into a bowl and mix well.
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 for most types of seafood.
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