Alaska Dungeness Crab with Champagne Dipping Sauce

Source: Alaskan Seafood Council

Yield: 24 (1-crab) servings

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Nutritional Information:
Nutritional Information

Ingredients

•	3/4 c. SYSCO Classic Butter

•	3/4 c. SYSCO Classic Flour

•	2 qt. SYSCO Supreme Fish or Chicken stock

•	4 c. Dry Champagne

•	1 c. SYSCO National Garlic chives, chopped

•	24 (2-3 lb. ea.) Whole Dungeness Crab

Preparation

1.	Melt butter in large sauce pan; stir in flour. Add stock and bring to simmer; stir in champagne and cook until heated through. Remove from heat; stir in chives. Keep warm.

2.	Remove back and scrub with stiff brush to remove insides and gills. Remove legs from shoulders. Place crab in steamer for 4 minutes or until heated.

3.	For each serving, plate 1 crab; serve with 1/2 cup champagne dipping sauce.