Steamed Alaska Crab with Chardonnay-Lemon-Herb Splash
Recipe courtesy of Alaska Seafood Marketing Institute.
6 tablespoon extra-virgin olive oil
2 tablespoon fresh lemon juice
2 tablespoon Chardonnay
2 teaspoon minced lemon zest
2 teaspoon minced fresh rosemary
1 tablespoon minced fresh basil
1 tablespoon minced parsley
1/8 teaspoon dried red pepper flakes
1 teaspoon minced garlic
1/4 teaspoon salt
3 pounds Alaska Crab legs (King, Snow or Dungeness), thawed or frozen
1 cup Chardonnay
1 cup water
1 lemon, cut into 8 slices
- Make the Chardonnay-Lemon-Herb Splash ahead. Mix all the ingredients well, cover and keep refrigerated. Makes 3/4 cup. Bring to room temperature and stir 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; pass the remaining splash on the side.
Makes 4 servings.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.