Experienced cooks only! What would be a good sauce to go with an Alaskan King Crab?

...so ive decided to go with an alaskan king crab to serve for my bfs parents.. i just cant make up my mind on what kind of sauce to go with it. i dont just like plain melted butter. do you have recipes for any good lemon based sauces?|||Sauces are for other sea foods,not King Crab legs. The best is melted garlic butter and maybe lemon slices.Be sure to use real butter,and clarify the butter first.|||i would stick with the melted butter. and have some lemon wedges to squeeze into the butter.|||Believe it or not, alfredo sauce works REALLY, REALLY well with crab.|||Why mess with the best? Offer the melted butter, that is the most popular condiment with crab legs for a reason. You can offer wedges of lemon you want to garnish nicely.|||This is orginally for Salmon but since you wanted lemon: (it's from allrecipes.com)





INGREDIENTS


2 tablespoons butter


4 teaspoons all-purpose flour


3/4 cup milk


2 tablespoons lemon juice


1/4 teaspoon salt


1/8 teaspoon cayenne pepper


DIRECTIONS


Melt butter in a saucepan over medium heat. Stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from heat, and stir in lemon juice, salt, and cayenne pepper.





But I seriously would stick with just the melted butter, however maybe you can just have both.|||I would use either a cream sauce or butter that has been infused with rosemary, you can add a little red pepper if you like spice. Garlic is nice, but if your trying to impress his parents go with something different. No doubt the Alaskan Kings will impress them, but try some exotic spices, if they are involved in the culinary world at all use a little saffron in the butter too, you can add lemon, its always nice with shellfish.|||You could do multiple sauces





Browned Butter and Garlic %26lt;my favorite%26gt;





Melted butter with lemon zest and parsley





Red Pepper Jelly mixed with orange juice, orange zest and a splash of soy sauce %26lt;reduce on medium heat untill the flavors mix together%26gt;





Cilantro-Lime


2 tablespoons water


2 tablespoons fish sauce


1/4 cup white wine vinegar or rice vinegar


2 tablespoons sugar (or to taste)


2 tablespoons chopped green onions


2 tablespoons chopped cilantro


1 tablespoon lime juice


1 teaspoon lime zest


1 teaspoon minced mint (optional) or lemon verbena (optional)





Rouille Sauce


1/3 cup bottled roasted red peppers


2 cloves minced garlic


2/3 cup low-fat mayonnaise


1 teaspoon lemon juice


陆 teaspoon organic cayenne pepper or red pepper flakes





Chipotle Sauce


I N G R E D I E N T S


3/4 cup mayonnaise


1 tablespoon fresh lime juice


1 tablespoon chopped roasted peppers packed in jar


2 teaspoons minced canned chipotle chilies





Creamy Dijon Sauce


1/4 cup 59 ml Sour cream


1/4 cup 59 ml Mayonnaise


2 teaspoons Dijon mustard


1 teaspoon Lemon juice


1/2 teaspoon Prepared horseradish


1/4 teaspoon Dry mustard


1/4 teaspoon Grated lemon peel


1/8 teaspoon Freshly-ground white pepper|||You may want to try a beurre blanc sauce which is a simple (?) yet elegant emulsified butter sauce.





Take 3 sticks of butter and cut them each into 6 equal pieces, rewrap them and place in the freezer for at least a half hour. You may not use all the butter but it will be ready to use should you need it when adjusting the sauce to taste.





Start with 1/3 cup of rice wine vinegar and two small shallots (not green onions) finely chopped. Place in a 1-1/2 to 2 quart sauce pan over med. high heat (#6 on my stove) until the liquid is reduced to about 1 tablespoon.





Reduce the heat to med. low (#2 on my stove) and stir in 1/4 cup heavy or whipping cream (do not use half and half).





Add the semi frozen butter one piece one at a time. Use a small wisk and wisk in the butter allowing one piece of butter to be almost completly melted before adding the next piece of butter. Adjust your heat lower if the butter is melting to quickly. The idea is to slowly melt the butter while wisking in a little air making the sauce thick, light and airy.





Once you have added 2 sticks of butter add a 1/2 teaspoon of tarragon and 1 tablespoon of lemon juice. Salt and pepper to taste. Be careful not to allow the sauce to get to hot or the butter will simply melt and fall out of emulsion.





At this point the sauce should be ready but first taste the sauce; is it too tangy? then add some more butter. Is it too bland? then add some more lemon juice.





Serve immediately over hot to warm seafood (avoid serving over cold seafood as this will cause the butter in the sauce to solidify). This sauce is also excellent over lump crabmeat that has been placed over filet of beef.|||Best sauce is a simple butter sauce...





Reduce by half 1 cup of white wine and 2 shallots (miced)


Whisk in cold cubes of butter (half a stick to a stick) until the sauce becomes thick, salt it and BAM.