Ingredients:

3 large eggs, separated
1 1/2 cups crab meat, flaked
1 cup crushed saltine crackers
1/4 cup butter, melted
2 teaspoons lemon juice
1 teaspoon minced green bell pepper
1 teaspoon minced celery

Methods:

1. Preheat oven to 375°F. Grease 8 custard cups set aside.
2. In a medium bowl beat egg yolks. Add crab, crackers, butter, lemon juice, bell pepper and celery blend thoroughly.
3. In another bowl with an electric mixer on medium-high speed, beat egg whites until stiff.Fold into crab mixture.
4. Spoon mixture into custard cups.Set cups in a baking pan filled with hot water and bake for 25 minutes or until set.Serve with a flavored mayonnaise or aïoli sauce.

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Ingredients:

3 to 4 pounds King, Snow or Dungeness crab legs, cooked
2 tablespoons olive oil

Butter Sauce:
1/2 cup unsalted butter, melted
1 tablespoon lemon juice
3/4 teaspoon garlic salt
1/2 teaspoon dill weed
1/8 teaspoon white pepper

Red Sauce:
1/2 cup bottled chili sauce
1 teaspoon prepared horseradish
1 teaspoon rice vinegar

Verde Sauce:
1 medium avacado, peeled, pitted and mashed
1/3 cup low-fat sour cream
2 teaspoons cumin
2 teaspoons lime juice
1/4 teaspoon hot pepper sauce

Methods:

1. Fill a large sauté or fry pan with water to ½-inch depth add crab legs and bring to a boil. Reduce heat, cover and simmer for 4 minutes.Drain and serve with your choice of dipping sauces.
2. To assemble dipping sauces, combine ingredients for desired sauce in a small bowl and blend well.

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