Alaska Crab Legs and Dipping Sauces

[chief_cook2]

Ingredients:

3 lb Alaska crab legs - (to 4 lbs) thawed if necessary
(King, Snow or Dungeness crab)

----------------- RED SAUCE ----------------
1/2 cup bottled chili sauce
1 tsp prepared horseradish
1 tsp rice vinegar

----------------- VERDE SAUCE ----------------
1 med avocado peeled, pitted
and mashed - (abt 3/4 cup)
1/3 cup low-fat sour cream
2 tsp ground cumin
2 tsp lime juice
1/4 tsp hot pepper sauce

----------------- BUTTER SAUCE ----------------
1/2 cup unsalted melted butter
1 tbl lemon juice
3/4 tsp garlic salt
1/2 tsp dried dill weed
1 dsh freshly-ground white pepper

----------------- SPICY SALSA ----------------
2 x tomatoes finely chopped
2 tbl finely-chopped green onions
1 tbl finely-chopped cilantro
1/4 tsp salt
Hot pepper sauce to taste

----------------- CREAMY DIJON SAUCE ----------------
1/4 cup sour cream
1/4 cup mayonnaise
2 tsp Dijon mustard
1 tsp lemon juice
1/2 tsp prepared horseradish
1/4 tsp dry mustard
1/4 tsp grated lemon peel
1/8 tsp freshly-ground white pepper


Method:
Fill large saute or fry pan to 1/2-inch depth with water, add crab legs and bring to boil; reduce heat, cover and simmer 4 minutes. Drain and serve with dipping sauce.

While crab is steaming, prepare one of the following sauces by blending ingredients in a bowl:

Red Sauce: Combine all ingredients.

Verde Sauce: Combine all ingredients.

Butter Sauce: Combine all ingredients.

Spicy Salsa: Combine all ingredients. Chill. (Makes about 1 1/2 cups)

Creamy Dijon Sauce: Combine all ingredients. Chill thoroughly. (Makes about 1/2 cup) Dips can also be prepared up to 2 days in advance, re-heating butter sauce as needed.

This recipe yields ?? servings.