Steamed King Crab With Gewurztraminer Sauce Recipe

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Steamed King Crab With Gewurztraminer Sauce
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Ingredients:

Directions:

  1. In a saucepan, boil the Gewürztraminer over moderately high heat until reduced by half, about 10 minutes. Whisk in the butter and remove from the heat.
  2. Using kitchen shears, cut along the length of the crab leg shells. Arrange the legs in a single layer in a large steamer basket or bamboo steamer; steam until heated through, about 4 minutes. Transfer the crab legs to a platter.
  3. Gently rewarm the sauce over low heat and stir in the chives, lemon balm and spearmint. Pour the sauce into warmed dipping bowls and serve at once with the crab.
  4. Wine Recommendation: An off-dry, spicy Gewürztraminer will echo the flavors of the sauce and complement the sweetness of the crab. Try the 1999 De Loach Early Harvest Russian River Valley from California or the 2000 Navarro Vineyards Anderson Valley from California.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 467.14 Kcal (1956 kJ)
Calories from fat 129.29 Kcal
% Daily Value*
Total Fat 14.37g 22%
Cholesterol 180.75mg 60%
Sodium 3040.48mg 127%
Potassium 756.98mg 16%
Total Carbs 13.04g 4%
Sugars 0.03g 0%
Dietary Fiber 0.14g 1%
Protein 54.08g 108%
Vitamin C 23.7mg 40%
Vitamin A 0.1mg 5%
Iron 266.6mg 1481%
Calcium 174.9mg 17%
Amount Per 100 g
Calories 64.03 Kcal (268 kJ)
Calories from fat 17.72 Kcal
% Daily Value*
Total Fat 1.97g 22%
Cholesterol 24.78mg 60%
Sodium 416.78mg 127%
Potassium 103.77mg 16%
Total Carbs 1.79g 4%
Sugars 0g 0%
Dietary Fiber 0.02g 1%
Protein 7.41g 108%
Vitamin C 3.3mg 40%
Iron 36.5mg 1481%
Calcium 24mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.5
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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