King Crab with Chardonnay Beurre Blanc Sauce
Instructions:
- 2 pounds Aqua Star king crab legs, thawed and prepared according to package directions
- BEURRE BLANC SAUCE
- 1 tablespoon salted butter, plus 1/2 cup (1 stick) cold salted butter, cut into 1/2-inch cubes
- 2 garlic cloves, minced (or shallots)
- 1/3 cup Chardonnay
- 1 tablespoon chopped fresh parsley
- Freshly ground white pepper
- Prepare Beurre Blanc Sauce: In a saucepan, heat 1 tablespoon butter over medium heat. Add garlic or shallots and cook for 3-4 minutes, or until translucent.
- Add wine and cook until reduced by three-quarters.
- Remove pan from heat and add butter cubes one at a time,whisking until completely melted. Add parsley and season to taste with pepper.
- Serve immediately, using the Beurre Blanc as a dipping sauce for the crab legs.
- Makes 4 servings.
- Tip: As a variation, add red pepper flakes to the sauce for color and heat.