Alaska King Crab with Bearnaise Dip

Menu Part: 
Appetizer
Cuisine Type: 
American
Serves: 
24

Succulent Alaska King Crab legs are steamed and served with a delightful sauce made fragrant with tarragon and thyme.

Ingredients

2 cups water
1 cup dry white wine
2 slices lemon
2 sprigs fresh tarragon
1 sprig fresh thyme
18 lb. Alaska king crab split legs, thawed

Béarnaise Dip:

1 cup dry white wine
1/2 cup tarragon vinegar
1/2 cup shallots, chopped
2 tbsp. fresh tarragon leaves
4 peppercorns, crushed
1/2 tsp. fresh thyme
4 to 5 cups basic Hollandaise sauce
1/4 cup parsley, minced
2 tbsp. fresh minced tarragon
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. hot pepper sauce
3 cups sour cream

Steps

1. Bring water, wine, lemon, tarragon, and thyme to boil in large sauté pan. Add crab; return to boil, reduce heat, and steam, covered, about 5 min. or until crab is thoroughly heated.

2. For dip, combine wine, vinegar, shallots, tarragon leaves, peppercorns, and thyme; boil mixture, reducing by half; strain.

3. Add strained reduced liquid to Hollandaise. Add parsley, minced tarragon, salt, pepper, and pepper sauce; fold in sour cream.

4. To serve: arrange 2 split legs and 1 1/2 oz. Béarnaise Dip on serving platter.

More From FoodService Director

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

Ideas and Innovation
ticket stubs

Every week, our cooks pick an experimental kitchen project to expand their skills, culminating in a Friday contest where they cook a new dish that puts them out of their comfort zone. The winner of the weekly contest is awarded points and prizes. The cook with the most points at the end of the year receives a free ticket to an annual team gathering in Maine, where staffers bond and gain inspiration from coastal menus.

FSD Resources