Alaska King Crab Provencal
Alaska King Crab Provencal

Alaska Crab Provencal

By Alaskan King Crabs  ,   ,

October 23, 2015

Steamed or boiled Alaska crab with champagne sauce and warm bread

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 2 to 3 main course or 4 to 6 appetizers


1/2 cup unsalted butter

4 cloves garlic, slivered

1 Tablespoon minced shallot

1 Tablespoon each chopped fresh thyme and marjoram

1 Tablespoon (total) additional fresh herbs: lemon thyme, parsley, rosemary or lavender

1 bottle (750 ml) Brut Champagne

1/4 teaspoon sea salt, or to taste

3 to 4 pounds Alaska Crab legs (King, Snow or Dungeness), thawed or frozen

1 small loaf of warmed crusty French or country bread, sliced


Champagne Sauce

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

Steam or boil crab

1Rinse 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 minutes for frozen crab or 3 to 4 minutes for fresh/thawed crab, until heated-through.


1Serve crab with champagne sauce and warm bread

15 Minutes

Cook’s Tip: Alaska Crab is already fully cooked, so thawed crab legs may be shelled without steaming or boiling.

Nutrients per serving (with King Crab, as appetizers, without bread): 435 calories, 20g total fat, 12g saturated fat, 43% calories from fat, 182mg cholesterol, 59g protein, 2g carbohydrate, .2g fiber, 2658mg sodium, 170mg calcium and .9g omega-3 fatty acids.

Recipe and photo courtesy of The Alaska Seafood Marketing Institute
Alaska Seafood Marketing Institute


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