Steamed King Crab with Choice of Sauces TheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 15 minutes
Cooking time: 5 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:157.6 kcal
Proteins:2.4 g
Fats:12.7 g
Carbohydrate:10.3 g
Fibers:2 g
Sugar:2.8 g
Cholesterol:32.4 mg
Sodium:72 mg
Calcium:80.6 mg
Energy:72 kcal
Proteins:1.1 g
Fats:5.8 g
Carbohydrate:4.7 g
Fibers:0.9 g
Sugar:1.3 g
Cholesterol:14.8 mg
Sodium:32.9 mg
Calcium:36.8 mg
SIMILAR RECIPES
Maryland Crabmeat Cannelloni with Leeks and Saffron Scented Sauce
Stuffed Crab - Barbados
Crêpes Filled with Crab and Other Seafood
Baked Crab Guadeloupe-Style
Crab Matoutou
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
681
g
alaska king crab split legs, thawed if necessary 2 to 3 legs per serving
melted butter or margarine
125
ml
coarsely chopped tomato
30
ml
ketchup
30
ml
coarsely chopped celery
30
ml
coarsely chopped green pepper
15
ml
coarsely chopped onion
5
ml
coarsely chopped parsley
0.600000023841858
ml
bottled hot pepper sauce
2
ml
garlic salt
45
ml
minced shallots or onion
15
ml
butter
15
ml
flour
0.600000023841858
ml
crushed dill weed
0.600000023841858
ml
crushed pepper
125
ml
dairy sour cream
salt
METHOD
- Cut crab into serving sized pieces; steam on rack over 3/4 inch boiling water 5 minutes or until thoroughly heated.
- Serve with melted butter, spicy tomato relish or shallot cream sauce.
Spicy Tomato Relish
- In a food processor, blend all ingredients. Do not purée mixture.
Shallot Cream Sauce
- Sauté 3 tablespoons minced shallots in butter until softened.
- Stir in flour, crushed dill weed and pepper. Cook and stir about 1 minute.
- Blend in dairy sour cream; salt to taste.
WINE SUGGESTIONS
Pinot Noir
Chardonnay
Riesling
