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Alaska King Crab with Bearnaise Dip
Succulent Alaska King Crab legs are steamed and served with a delightful sauce made fragrant with tarragon and thyme...
Servings
24
24
Cuisine Type
- american
Day Part
- lunch
- snack
- dinner
Menu Part
- sideDish
Main Ingredient
- Seafood
- Dairy
Succulent Alaska King Crab legs are steamed and served with a delightful sauce made fragrant with tarragon and thyme.
Ingredients
2 cups water
1 cup dry white wine
2 slices lemon
2 sprigs fresh tarragon
1 sprig fresh thyme
18 lb. Alaska king crab split legs, thawed
Béarnaise Dip:
1 cup dry white wine
1/2 cup tarragon vinegar
1/2 cup shallots, chopped
2 tbsp. fresh tarragon leaves
4 peppercorns, crushed
1/2 tsp. fresh thyme
4 to 5 cups basic Hollandaise sauce
1/4 cup parsley, minced
2 tbsp. fresh minced tarragon
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. hot pepper sauce
3 cups sour cream
Steps
1. Bring water, wine, lemon, tarragon, and thyme to boil in large sauté pan. Add crab; return to boil, reduce heat, and steam, covered, about 5 min. or until crab is thoroughly heated.
2. For dip, combine wine, vinegar, shallots, tarragon leaves, peppercorns, and thyme; boil mixture, reducing by half; strain.
3. Add strained reduced liquid to Hollandaise. Add parsley, minced tarragon, salt, pepper, and pepper sauce; fold in sour cream.
4. To serve: arrange 2 split legs and 1 1/2 oz. Béarnaise Dip on serving platter.
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