Steamed Crab Legs With Four Sauces Recipe 455

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STEAMED CRAB LEGS WITH FOUR SAUCES RECIPE - (4.5/5)



Steamed Crab Legs with Four Sauces Recipe - (4.5/5) image

Provided by ruthg

Number Of Ingredients 55

1 1 1 lemon sliced, plus halves for serving
to salt to taste
3 3 3 lb. precooked king or snow crab, clusters or legs
.
BRANDY MAYONNAISE
1 3/4 1 3/4 CUPS
INGREDIENTS
1 1 1 cup mayonnaise
3 3 3 tbsp. brandy
3 3 3 tbsp. ketchup
2 2 2 tbsp. sour cream
2 2 2 tsp. Dijon mustard
1 Zest and juice of 1 lemon
to salt and freshly ground black pepper, to taste
INSTRUCTIONS
Combine ingredients in a bowl; stir until smooth.
.
CLARIFIED BUTTER WITH GARLIC AND CHIVES
1 ABOUT 1 CUP
.
INGREDIENTS
2 2 2 cloves crushed garlic
2 2 2 small fresh red Thai chiles, sliced in half
16 16 16 tbsp. unsalted butter
INSTRUCTIONS
.
TARTAR SAUCE
1 1/2 1 1/2 CUPS
.
INGREDIENTS
1 1 1 cup mayonnaise
1/3 1/3 1/3 cup capers, drained and finely chopped
1 1 1 small shallot, finely chopped
1 1 1 tbsp. finely chopped parsley
10 10 10 cornichons, finely chopped
1 Zest and juice of 1 lemon
to salt and freshly ground black pepper, to taste
INSTRUCTIONS
Stir ingredients in a bowl until combined.
.
DIABLO SAUCE
2 ABOUT 2 CUPS
INGREDIENTS
2 2 2 tbsp. olive oil
2 2 2 tbsp. unsalted butter
6 6 6 cloves garlic, roughly chopped
1 1 1 serrano chile, stemmed, seeded and roughly chopped
1/2 1/2 1/2 a small yellow onion, roughly chopped
1 1 1 tbsp. dark red chile powder
2 2 2 tsp. packed brown sugar
1 1 1 tsp. smoked paprika
1 1 can 1 (16-oz.) can crushed tomatoes
to salt and freshly ground black pepper, to taste
1 1 1 tbsp. fresh lemon juice
INSTRUCTIONS

Steps:

  • Bring sliced lemon, salt, and 3 cups water to a boil in a large pot fitted with a pasta strainer of steamer insert. Add crab clusters of legs; cook, covered until meat is heated through, about 8 minutes. If crab is frozen it may take a little longer, 10-12 minutes. Uncover; transfer crab to a cutting board or paper-lined surface. Serve with dipping sauces.

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STEAMED CRAB LEGS WITH FOUR SAUCES RECIPE 455
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