Whenever I prepare crab legs for my family, I'm sure to serve these three dipping sauces on the side. They really enhance the already fabulous crab flavor.—Suzy Horvath, Gladstone, Oregon
Ingredients
- dill butter sauce:
- 1/4 cup butter, melted
- 1-1/2 teaspoons lemon juice
- 1/4 teaspoon dill weed
- 1/8 teaspoon garlic salt
- Dash white pepper
- horseradish chili sauce:
- 1/4 cup chili sauce
- 1/2 teaspoon rice vinegar
- 1/2 teaspoon prepared horseradish
- avocado cream sauce:
- 1/2 medium ripe avocado, peeled and mashed
- 1/3 cup sour cream
- 1/4 teaspoon ground cumin
- 1 teaspoon lime juice
- 1/8 teaspoon hot pepper sauce
- crab legs:
- 1 pound cooked snow crab legs
- 1 tablespoon olive oil
Directions
- In three separate small bowls, combine the ingredients for the dill butter sauce, horseradish chili sauce and avocado cream sauce; set aside.
- Brush both sides of crab legs with oil. Grill, covered, over medium heat for 3-4 minutes on each side or until heated through. Serve with dipping sauces.
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