Prep 5 mins
Cook 10 mins
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.
- 118.29 ml butter
- 14.79 ml minced garlic
- 4.92 ml lemon juice
- 4.92-9.85 ml dried tarragon or 4.92-9.85 ml fresh tarragon
- 0.25 ml of your favorite white wine (optional)
- Put butter and garlic in a small saucepan over medium heat to melt.
- Once melted, add the rest of the ingredients and simmer for a few minutes or until your crab legs are steamed and ready to devour!
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!
Wowsers! This is great. I have used butter, lemon and garlic before, but the addition of the tarragon (I used fresh) really sets this apart from other butter dips. Great with crab and shrimp for our New Year's Eve dinner. Made for Let's P-A-R-T-Y! December Cooking Event 2009.
i made this as directed, I had to omit the wine because I had none. I poured it over prawns cooking in the frying pan and then we dipped our prawns in it too. I was good but I think I should have cooked the garlic in the butter longer first, the garlic just wasn't strong enough for me.