Recipe by jbe467
I would eat steamed Alaskan King Crab legs 24/7 if I could afford it! But on the rare occasions (that are getting few and far between) that I do treat myself, this is THE butter "sauce" to dip the meat in! It could be used to dip any seafood in - I've just always reserved it for my crab legs.
Top Review by Lorac
Not just a dip! I made half the recipe, brushed some on Coho salmon fillets which DH cooked on the BBQ grill. I poured the rest of the mixture over the cooked salmon before serving. The wonderful garlic, lemon, tarragon flavors, accented but did not over power the salmon. I used dried tarragon and a rather large dash of Chardonnay. Great recipe jbe467!
- 1⁄2 cup butter
- 1 tablespoon minced garlic
- 1 teaspoon lemon juice
- 1 -2 teaspoon dried tarragon or 1 -2 teaspoon fresh tarragon
- 1 dash of your favorite white wine (optional)