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Fill large sauté or fry pan to ½-inch depth with water, add crab legs and bring to boil; reduce heat, cover and simmer 4 minutes. Drain and serve with dipping sauce.
While crab is steaming, prepare one of the following sauces by blending ingredients in a bowl:
Red Sauce: ½ cup bottled chili sauce, 1 teaspoon prepared horseradish, 1-teaspoon rice vinegar.
Verde Sauce: 1 medium avocado, peeled, pitted and mashed (about ¾ cup), 1/3 cup low-fat sour cram, 2 teaspoons ground cumin, 2 teaspoons lime juice, ¼ teaspoon hot pepper sauce.
Butter Sauce: ½ cup unsalted melted butter, 1-tablespoon lemon juice, ¾ teaspoon garlic salt, ½ teaspoon dried dill weed, dash white pepper.
Spicy Salsa: Mix together 2 tomatoes, finely chopped, 2 tablespoons finely chopped green onions, 1 tablespoon finely chipped cilantro, ¼ teaspoon salt and hot pepper sauce to taste. Chill. Makes about 1 ½ cups.
Creamy Dijon Sauce: Combine ¼ cup each sour cream and mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon lemon juice, ½ teaspoon prepared horseradish, ¼ teaspoon each dry mustard and grated lemon peel and 1/8 teaspoon white pepper; mix well. Chill thoroughly. Makes about ½ cup.
Note: Dips can also be prepared up to 2 days in advance, re-heating butter sauce as needed.
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If you have any questions about Alaska seafood write to ASMI at:Info@AlaskaSeafood.org