3 to 4 pounds Alaska Crab Legs thawed if necessary
Fill large saute or fry pan to 1/2 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: 1/2 cup bottled chili sauce, 1 teaspoon prepared horseradish, 1 teaspoon rice vinegar.
Verde Sauce: 1 medium avocado, peeled, pitted and mashed about 3/4 cup, 1/3 cup low fat sour cram, 2 teaspoons ground cumin, 2 teaspoons lime juice, 1/4 teaspoon hot pepper sauce.
Butter Sauce: 1/2 cup unsalted melted butter, 1 tablespoon lemon juice, 3/4 teaspoon garlic salt, 1/2 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, 1/4 teaspoon salt and hot pepper sauce to taste. Chill. Makes about 1 1/2 cups.
Creamy Dijon Sauce: Combine 1/4 cup each sour cream and mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon prepared horseradish, 1/4 teaspoon each dry mustard and grated lemon peel and 1/8 teaspoon white pepper; mix well. Chill thoroughly. Makes about 1/2 cup.
Note: Dips can also be prepared up to 2 days in advance, reheating butter sauce as needed.
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