Name: 3 Crab Leg Dipping Sauces
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 1/4 cups to 2 cups
Ingredients: CAJUN BUTTER; 1 cup butter, divided; 10 cloves garlic, minced; 1 yellow onion, finely diced; 2 tablespoons Cajun seasoning; 1 tablespoon honey; 1 tablespoon lemon juice; 1 tablespoon hot sauce; Salt and freshly ground black pepper; REMOULADE; ½ cup mayonnaise; ¼ cup horseradish; ¼ cup ketchup; ¼ cup Dijon mustard; 1 tablespoon capers; 2 teaspoons hot sauce; 1 teaspoon lemon juice; 1 teaspoon dill, finely chopped; Salt and freshly ground black pepper; HERB GARLIC BUTTERMILK DIP; 10 cloves garlic; ¾ cup mayo; ½ cup buttermilk; ¼ cup dill; ¼ cup mint; 1 jalapeno; 1 teaspoon salt; 1 teaspoon freshly ground black pepper

The Perfect Pairings for Snap-and-Eat Crab Legs

These 3 crab leg dipping sauces go beyond butter to add spice, creaminess, and zing to Dungeness or snow crab legs. While butter is a classic dipping sauce for crab legs, adding a few more ingredients into the mix can take a crab leg dipping sauce from basic to amazing.

Serving one or all of these crab dipping sauces alongside any species of Snap-and-Eat crab legs from Wild Alaskan Company is one of the easiest crab appetizers you can make — an effortless seafood appetizer idea for the holidays, whether you’re hosting a small gathering or kicking off a feast.

How to Heat Crab Legs

Each of the following crab dip recipes can be made while you’re heating up the crab legs. Try steaming crab legs as a way to preserve the best quality and flavor of the crab meat.

About Chef Amanda Elliot:

Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.

Print Recipe

3 Crab Leg Dipping Sauces

By Wild Alaskan Company

Each of these sauces can be refrigerated in a covered container for up to 1 week.

Prep time

10 minutes

Cook Time

10 minutes

Total time

20 minutes

Yield

1 1/4 cups to 2 cups

Ingredients

CAJUN BUTTER
1 cup butter, divided
10 cloves garlic, minced
1 yellow onion, finely diced
2 tablespoons Cajun seasoning
1 tablespoon honey
1 tablespoon lemon juice
1 tablespoon hot sauce
Salt and freshly ground black pepper
REMOULADE
½ cup mayonnaise
¼ cup horseradish
¼ cup ketchup
¼ cup Dijon mustard
1 tablespoon capers
2 teaspoons hot sauce
1 teaspoon lemon juice
1 teaspoon dill, finely chopped
Salt and freshly ground black pepper
HERB GARLIC BUTTERMILK DIP
10 cloves garlic
¾ cup mayo
½ cup buttermilk
¼ cup dill
¼ cup mint
1 jalapeno
1 teaspoon salt
1 teaspoon freshly ground black pepper

Instructions

1. For Cajun Butter: Heat medium saucepan on medium heat. Add 1 tablespoon of butter, and garlic and onion. Cook until translucent, about 5 minutes. Add in remaining butter and remaining ingredients. Cook until Cajun butter comes together, about 5 minutes. Taste and adjust seasoning as needed. Serve warm.

2. For Remoulade: Combine all ingredients. Adjust seasoning to taste. Served chilled or at room temperature.

3. For Herb Garlic Buttermilk Dip: Combine all ingredients into a blender and process until smooth. Serve chilled.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

3 Easy Dipping Sauces for Crab

The Perfect Pairings for Snap-and-Eat Crab Legs

How to Heat Crab Legs

3 Crab Leg Dipping Sauces

You May Also Like