1 cup Chardonnay
1 cup water
1 lemon, cut into 8 slices
Chardonnay-Lemon-Herb Splash (recipe follows)
Rinse frozen Alaska Crab legs under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels. Cut crab legs into smaller sections with a large knife or clean kitchen scissors, if desired.
In the bottom of a large steamer pot with an insert and a tight-fitting lid, combine the wine, water and lemon slices. Cover and bring to a boil over high heat. Place crab legs in steamer insert and place over boiling mixture. Cover pan tightly and cook for 6 to 8 minutes for frozen crab or 3 to 4 minutes for thawed crab, cooking just until crab is heated-through.
Serve crab drizzled with the Chardonnay-Lemon-Herb Splash; pass the remaining splash on the side.
6 Tablespoons extra-virgin olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons Chardonnay
2 teaspoons minced lemon zest
2 teaspoons minced fresh rosemary
1 Tablespoon minced fresh basil
1 Tablespoon minced parsley
1/8 teaspoon dried red pepper flakes
1 teaspoon minced garlic
1/4 teaspoon salt
Mix all the ingredients well.
Makes 3/4 cup