Alaska red crab legs with fruit dip
Print Category Crab Thematic No thematic Source IGA Evaluation
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Ingredients
- 500 mL (2 cups) frozen mango, thawed and puréed (makes about 1 cup of purée)
- 30 mL (2 tbsp.) Compliments pineapple sauce
- juice of one orange and zest of half an orange
- 5 mL (1 tsp.) fresh ginger, grated
- 2 mL (1/2 tsp.) sambal oelek or Tabasco sauce Crab Legs
- 1.8 kg (4 lb.) frozen Alaska Red crab legs, thawed but not shelled (2 to 3 per person)
- 500 mL (2 cups) water
Preparation
- Fruit dip: In a bowl, combine puréed mango, pineapple sauce, orange juice and zest, ginger and sambal oelek or Tabasco sauce. Cover and refrigerate for 30 minutes.
- Crab legs: Bring water to a boil in a large saucepan. Add crab legs. Bring to a boil again, cover and lower heat to medium-low. Cook for about 5 minutes or until crab meat is hot.
Cook commentary
Serves: 6
Tip: To thaw crab legs, put them in a large bowl and place in the refrigerator.
Variation: Feel free to serve the dip with lobster or shrimp!
Accompaniments: Serve with jasmine rice and extra fine green beans. If not serving any accompaniments, plan on up to 5 crab legs per person.
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