Alaska King Crab with Bearnaise Dip

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.