Nutrition Facts

Amount for serving % Daily Value

Calories 240
Lipides 3 g 5 %
- Saturated fat 0 g
- ++ Trans fat 0 g 2 %
Cholesterol 90 mg
Sodium 1850 mg 77 %
Carbohydrate 19 g 6 %
- Fibre 2 g 8 %
- Sugars 16 g
Protein 34 g

- Vitamin A 30 %
- Vitamin C 60 %
- Calcium 10 %
- Iron 10 %

Read mode Print

Recipe details

Ingredients

Select all

Crab legs

1.8 kg (4 lb.) frozen Alaska Red crab legs , thawed but not shelled (2 to 3 per person)
500 mL (2 cups) water

Fruit dip

2 mL (1/2 tsp.) sambal oelek
5 mL (1 tsp.) fresh ginger
500 mL (2 cups) frozen mango
1/2 orange (zest and juice)
30 mL (2 tbsp.) Compliments pineapple sauce

Select all

Shop ingredients

Add to List

Directions

Fruit dip: In a bowl, combine puréed mango, pineapple sauce, orange juice and zest, ginger and sambal oelek or Tabasco sauce. Cover and refrigerate for 30 minutes.
Crab legs: Bring water to a boil in a large saucepan. Add crab legs. Bring to a boil again, cover and lower heat to medium-low. Cook for about 5 minutes or until crab meat is hot.

Accompaniments: Serve with jasmine rice and extra fine green beans. If not serving any accompaniments, plan on up to 5 crab legs per person.

Tip: To thaw crab legs, put them in a large bowl and place in the refrigerator.

Variation: Feel free to serve the dip with lobster or shrimp!