1) Cut crab into serving sized pieces; steam on rack over 3/4 inch boiling water 5 minutes or until thoroughly heated.
2) Serve with melted butter; Spicy Tomato Relish or Shallot Cream Sauce.
1) In 10 inch round or 8 x 8 x 2 inch microwave proof dish, microwave Alaska King crab split legs on high 2 to 2-1/2 minutes or until thoroughly heated. Rotate dish 1/4 turn every minute.
Spicy Tomato Relish
In food processor or blender finely chop* 1/2 cup coarsely chopped tomato, 2 tablespoons catsup, 2 tablespoons each coarsely chopped celery and green pepper; 1 tablespoon coarsely chopped onion, 1 teaspoon coarsely chopped parsley, 1/8 teaspoon bottled hot pepper sauce and dash garlic salt. Do not purée mixture. Makes 3/4 cup.
Shallot Cream Sauce
Sauté 3 tablespoons minced shallots or onion in 1 tablespoon butter or margarine until softened. Stir in 1 tablespoon flour and 1/8 teaspoon each crushed dill weed and pepper. Cook and stir about 1 minute. Blend in 1/2 cup dairy sour cream; salt to taste. Makes about 1/2 cup.
*Vegetables can be finely minced with knife.
-1-1/2 lbs. Alaska King crab split legs, thawed if necessary
-Melted butter or margarine
-Spicy Tomato Relish
-Shallot Cream Sauce