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Snow Crab Legs with Dipping Sauces Recipe
Snow Crab Legs with Dipping Sauces Recipe photo by Taste of Home

Snow Crab Legs with Dipping Sauces Recipe

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Whenever I prepare crab legs for my family, I'm sure to serve these three dipping sauces on the side. They really enhance the already fabulous crab flavor.—Suzy Horvath, Gladstone, Oregon
TOTAL TIME: Prep: 25 min. Grill: 10 min.
MAKES:2 servings
TOTAL TIME: Prep: 25 min. Grill: 10 min.
MAKES: 2 servings

Ingredients

  • DILL BUTTER SAUCE:
  • 1/4 cup butter, melted
  • 1-1/2 teaspoons lemon juice
  • 1/4 teaspoon dill weed
  • 1/8 teaspoon garlic salt
  • Dash white pepper
  • HORSERADISH CHILI SAUCE:
  • 1/4 cup chili sauce
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon prepared horseradish
  • AVOCADO CREAM SAUCE:
  • 1/2 medium ripe avocado, peeled and mashed
  • 1/3 cup sour cream
  • 1/4 teaspoon ground cumin
  • 1 teaspoon lime juice
  • 1/8 teaspoon hot pepper sauce
  • CRAB LEGS:
  • 1 pound cooked snow crab legs
  • 1 tablespoon olive oil

Nutritional Facts

1 serving equals 570 calories, 49 g fat (22 g saturated fat), 168 mg cholesterol, 1,034 mg sodium, 15 g carbohydrate, 3 g fiber, 19 g protein.

Directions

  1. In three separate small bowls, combine the ingredients for the dill butter sauce, horseradish chili sauce and avocado cream sauce; set aside.
  2. Brush both sides of crab legs with oil. Grill, covered, over medium heat for 3-4 minutes on each side or until heated through. Serve with dipping sauces. Yield: 2 servings.
Originally published as Snow Crab Legs with Dipping Sauces in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p187

Nutritional Facts

1 serving equals 570 calories, 49 g fat (22 g saturated fat), 168 mg cholesterol, 1,034 mg sodium, 15 g carbohydrate, 3 g fiber, 19 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Snow Crab Legs with Dipping Sauces(1)

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MY REVIEW
Reviewed Aug. 25, 2013

I made the dill butter sauce and avocado cream sauce to go with steamed crab legs tonight. Very nice. The dill was a great touch. In the future I will probably use less sour cream in the avocado sauce--it overwhelmed the avocado a bit. Still, very tasty, though, and a good change from just plain old clarified butter.

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