Alaska King Crab with Bearnaise Sauce

Source: Alaskan Seafood Council

Yield: 24 servings

Printer Friendly

Nutritional Information:
Nutritional Information

Ingredients

•	48 split SYSCO Imperial Alaska King Crab split legs, thawed

•	2 C. Water

•	1 C. Dry white wine

•	2 slices SYSCO Classic lemon

•	2 sprigs Tarragon - SYSCO Imperial McCormick

•	1 sprig Thyme - SYSCO Imperial McCormick

•	BEARNAISE DIP:

•	1 C. Dry white wine

•	1/2 C. SYSCO Classic Tarragon vinegar

•	1/2 C. Arrezzio shallots, chopped

•	2 Tbsp. SYSCO Imperial McCormick Tarragon leaves, fresh

•	4 SYSCO Imperial McCormick Peppercorn, crushed

•	1/2 tsp. SYSCO Imperial McCormick Thyme, fresh

•	4-5 C. Hollandaise sauce

•	1/4 C. SYSCO Imperial McCormick parsley, minced

•	2 Tbsp. SYSCO Imperial McCormick Tarragon, fresh minced

•	1 1/2 tsp. SYSCO Imperial McCormick Salt

•	1/4 tsp. SYSCO Imperial McCormick Pepper

•	1/4 tsp. Casa Solana prepared hot pepper sauce

•	3 C. SYSCO Imperial sour cream

Preparation

1.	Bring water, wine, lemon, tarragon and thyme to boil in large saute pan. Add crab, return to boil, reduce heat and steam, covered, about 5 minutes or until crab is thoroughly heated.

2.	Combine wine, vinegar, shallots, tarragon, peppercorn and thyme. Boil mixture, reducing to one-half; strain.

3.	Add strained reduced liquid to Hollandaise. Add parsley, tarragon, salt, pepper, and hot pepper sauce; fold in sour cream.

4.	To serve; arrange 2 split legs and 1 1/2 ounces Bearnaise Dip on serving platter; garnish with lemon and herb sprig.