Steamed Alaska King Crab with Chardonnay-Lemon-Herb Splash
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
None
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
None

Ingredients

Directions

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 for 6 to 8 minutes for frozen crab or 3 to 4 minutes for thawed crab, cooking just until crab is heated-through.

Serve crab drizzled with the Chardonnay-Lemon-Herb Splash; pass the remaining splash on the side.

Mix all the ingredients well.

Makes 3/4 cup

Cook's Note

You can make the splash up to 3 days in advance and keep refrigerated. It can also be frozen for up to 1 month. It is great with any Alaska fish, scallops or crab and also makes a great marinade.

IDEAS YOU'LL LOVE

Crab Cakes

Recipe courtesy of Ina Garten

"Bawlmer" Crab Cakes

Recipe courtesy of Drew Abruzzese|Andrew Abruzzese

Steamed Clams

Recipe courtesy of Robert Irvine

Steamed Mussels

Recipe courtesy of Tyler Florence

Crab Cakes with Remoulade Sauce

Recipe courtesy of Wolfgang Puck

Crab Cakes

Recipe courtesy of Tyler Florence

Crab Boil

Recipe courtesy of Guy Fieri

Microwave Steamed Baby Bok Choy

Recipe courtesy of Kathleen Daelemans

Deviled Eggs with Crab

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking