Tuesday, June 8, 2010

4 Delicious Homemade Dips for Your King Crab Legs

King crab legs have such a complex, delicious flavor that there are relatively few sauces you can use with them, while still retaining all the natural beauty that they can express to your tastebuds! If you've managed to chase up some delectable king crab legs and have practiced cooking them to perfection, you'll want the perfect sauce to go with them. Today we check out 4 easy king crab leg sauce or dip recipes that will have you salivating in memory of them for days afterwards!
Clarified Butter
Not really a healthy dip for your crab legs … but sooooo delicious! Clarified butter is quick and easy to make - you simply heat the desired amount of butter in a small saucepan until fully melted, and then leave it to stand so that the milk solids and the oil separate. Skim most of the milk solids off, and then separate the oil by slowly pouring it into a dipping bowl. When you can no longer separate the two, just stop and save the milk solids for another creamy dish made with your seafood order, like pasta marinara!
Hollandaise Crab Leg Dip
Another very easy one - you simply combine all ingredients, heat til nearly boiling, then simmer on very low heat until thickened. Mmmm - here's what you need to throw in the pan:
  • 2 egg yolks
  • 2 tbsp cream
  • 2-3 dashes of paprika
  • 2 dashes salt
  • 2 tbsp lemon juice
  • ½ cup butter
Bearnaise sauce
Just about any fresh seafood tastes divine with béarnaise sauce, and it's another especially easy one to cook. Simply blend the ingredients and serve the sauce warm:
  • A quantity of Hollandaise sauce (see above)
  • 1.5 tsp tarragon
  • 1.5 tsp parsely
  • 1.5 tsp chives
  • Pepper to taste
Lemon Dill dip
Onee of life's great mysteries is why seafood and lemon go so beautifully together … the reason may be a mystery, but the concept is a fact! You can serve this hot or cold, and all that needs to be done is to blend the ingredients:
  • 6 tbsp lemon juice
  • 3 tbsp olive oil
  • 3 tbsp dillweed
  • 1 dash salt
  • Pepper to taste


2 comments:

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