Recipe by Alaska Fisherman Steve Williams
King Salmon, Alaska
In small, microwaveable bowl, combine vinegar, onion and tarragon. Microwave on high about 2 minutes or until vinegar is reduced to 2 tbsp.; set aside. Place egg yoks, mustard, salt and pepper in blender; blend on low 3 seconds. Put butter in microwaveable cup, cover, and microwave on high until melted, about 2 minutes. With blender on low, gradually pour hot butter into yolks in a steady stream; turn off blender. Add vinegar mixture, olives and blend just until combined. Keep warm. Cook Alaska crab on hot grill about 5 minutes. Serve with Bernaise sauce.
Makes 4 servings.
Also great with Alaska halibut!
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