Steamed Alaska King Crab with Chardonnay-Lemon Herb Splash
- Preparation Time: 15 minutes
- Cook time: 5 minutes
- Yield: 4 servings
- 3 pounds Alaska King Crab Legs
- 1 cup Chardonnay
- 1 cup Water
- 1 Lemon, cut into 8 slices
- 6 Tbsp extra-virgin Olive Oil
- 2 Tbsp fresh Lemon Juice
- 2 Tbsp Chardonnay
- 2 tsp minced Lemon Zest
- 2 tsp minced fresh Rosemary
- 1 Tbsp minced fresh Basil
- 1 Tbsp minced Parsley
- 1/8 tsp dried Red Pepper Flakes
- 1 tsp minced Garlic
- 1/4 tsp Salt
Make the Chardonnay-Lemon-Herb Splash ahead and keep refrigerated. Bring it to room temperature and stir it well before serving.
Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Cut crab legs into smaller sections with a large knife or clean kitchen scissors, if desired.
In the bottom of a large steamer pot with an insert and a tight-fitting lid, combine the wine, water and lemon slices. Cover and bring to a boil over high heat. Place crab legs in steamer insert and place over boiling mixture. Cover pan tightly and cook 3 to 4 minutes, cooking just until crab is heated-through.
Serve crab drizzled with the Chardonnay-Lemon Herb Splash. Serve the remaining splash on the side.
Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)