Alaska King Crab Provencal

Alaska king crab legs with butter-herb dipping sauce

  • Preparation Time: 10 minutes
  • Cook time: 15 minutes
  • Yield: 2 to 3 servings


  • 1/2 cup unsalted Butter
  • 4 cloves Garlic, slivered
  • 1 Tbsp minced Shallot
  • 1 Tbsp chopped fresh Thyme
  • 1 Tbsp chopped fresh Marjoram
  • 1 Tbsp (total) additional fresh herbs: Lemon Thyme, Parsley, & Rosemary
  • 1/4 tsp Sea Salt, or to taste
  • 1 bottle (750 ml) Brut Champagne
  • 3 to 4 pounds Alaska King Crab legs, thawed
  • 1 loaf of warmed crusty French Bread, sliced


Melt butter in small saucepan over medium-low heat. Stir in garlic and shallot; cook 3 to 4 minutes, until garlic is soft. Stir in herbs; cook 2 minutes. Open champagne; pour 1/2 cup champagne into butter; stopper champagne. Bring sauce mixture to simmer; cook an additional 3 to 5 minutes, until sauce is reduced slightly. Add sea salt to taste. Keep sauce warm.

Rinse Alaska King Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Steam crab in large pot, 3 to 4 minutes, until heated-through. Serve crab with dipping sauce, warm bread and chilled champagne.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)