SNOW CRAB LEGS WITH DIPPING SAUCES RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Dinner
Total Time 35 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 2 servings.
Number Of Ingredients 19
Steps:
- In three separate small bowls, combine the ingredients for the dill butter sauce, horseradish chili sauce and avocado cream sauce; set aside., 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.
Nutrition Facts : Calories 570 calories, FatContent 49g fat (22g saturated fat), CholesterolContent 168mg cholesterol, SodiumContent 1034mg sodium, CarbohydrateContent 15g carbohydrate (8g sugars, FiberContent 3g fiber), ProteinContent 19g protein.
SEARED TUNA, YELLOWTAIL AND SALMON WITH THREE DIPPING SA…
Provided by Bobby Flay
Total Time 2 hours 45 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 8 to 10 servings
Number Of Ingredients 29
Steps:
- Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
- Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls.
- Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving.
- Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving.
- Heat the oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.
- Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.
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