Alaska Crab Provencal

Alaska Crab Provencal

Courtesy of Alaska Seafood Marketing Institute 3 Servings • 10 Min. Prep Time • 15 Min. Cook Time


1/2 c. unsalted butter
4 cloves garlic, slivered
1 Tbsp. minced shallot
1 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh marjoram
1 Tbsp. (total) additional fresh herbs: lemon thyme, parsley, rosemary or lavender
1 bottle (750 ml) Brut Champagne
1/4 tsp. sea salt, or to taste
3 to 4 lb. Alaska Crab legs (King, Snow or Dungeness), thawed or frozen
1 small loaf of warmed crusty French or country bread, sliced


1. Melt butter in small saucepan over medium-low heat. Stir in garlic and shallot; cook 3 to 4 min., until garlic is soft. Stir in herbs; cook 2 min. Open champagne; pour 1/2 c. champagne into butter; stopper champagne. Bring sauce mixture to simmer; cook an additional 3 to 5 min. until sauce is reduced slightly. Add sea salt to taste. Keep sauce warm.

2. Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Steam or boil crab in large pot, 8 to 10 min. for frozen crab or 3 to 4 min. for fresh/thawed crab, until heated-through.

3. Serve crab with dipping sauce, warm bread and chilled champagne.


Calories: 435; Total Fat: 20g; Saturated Fat: 12g; Cholesterol: 182mg; Total Carbs: 2g; Fiber: 1g; Protein: 59g; Sodium: 2658mg;