Boiled King Crab Legs with Three Different Dipping Sauces

For the Boiled King Crab Legs:

• 2.5-3 Lb. King crab legs (I got mine from Costco. They hands down have the biggest and meatiest King Crab Legs)
• 3 16.9 Oz. Keto kettle and fire butter chicken broth from Whole Foods
• 1 Cup Sauvignon blanc
• 2 TBSP Old bay seasoning

For the Alfredo Dipping Sauce:

• 1/4 Cup butter
• 1 Cup heavy cream
• 1 and 1/4 Cup grated parmesan cheese
• 1/4 TSP black pepper
• Few sprinkles of dried parsley

For the Chili Butter Dipping Sauce:

• 1/3 Cup mother in laws garlic gouchujang sauce from Whole Foods
• 1/2 TBSP mother in laws chili flakes from Whole Foods
• 1 TSP fish sauce
• Fresh lime juice from half a lime
• 1 TBSP brown sugar
• 1/2 Cup butter, melted
  

For the Roasted Garlic and Herb Butter Dipping Sauce:

• 1-2 TBSP fresh chives, thinly sliced/chopped
• 1/2-1 TBSP Italian seasoning, dried
• 1/2 Cup butter, melted
• 1 Head roasted garlic (see roasting directions below) If you do not want to roast the garlic you can also use already minced garlic and toss some in the butte for the garlic flavor. I would toss 1-2 TBSP if you are taking this route.
  

Roasted whole garlic:

• Head of garlic, top cut off
• 2 TBSP Olive oil
• Pinch of salt
  

For the Boiled King Crab Legs:

1. Add broth, sauvignon blanc and old bay seasoning to your pot. Bring to a boil over medium high heat.
2. Once boiling, add as many king crab legs that can fit without over crowding to your pot, lower heat to medium and Boil for 5-7 minutes. NOTE: Make sure at least half of the crab is submerged and flip half way through cooking time to ensure that all side of the king crab legs get cooking in your flavored broth.
3. When done, remove from broth mixture and let cool. Serve right away with dipping sauces.
4. ENJOY!

For the Alfredo Dipping Sauce: 

1. Melt butter in a sauce pan over medium heat until frothy and bubbly.
2. Add heavy cream and stir until butter is mixed and liquid becomes bubbly.
3. Whisk in the grated parmesan cheese and turn the heat to low. Bring sauce to a simmer.
4. Add black pepper and parsley and simmer over low heat for 10-15 minutes.
5. Remove from heat and serve on the side.

For the Chili Butter Dipping Sauce: 

1. Mix all ingredients MINUS the butter in a bowl. Set aside.
2. Right before you are ready to serve, melt the butter in the microwave. Once melted add to your chili mixture. Whisk together until smooth.
3. Serve right away with crab legs.
4. ENJOY!

For the Roasted Garlic and Herb Dipping Sauce: 

1. If you are roasting the garlic, start with this step. If not, skip to step 2. If roasting the garlic, cut the top off so the top tips of the garlic cloves are cut. Pour your olive oil over the entire thing. Make sure to get the insides coated really well. Sprinkle a few pinches of salt over the entire head. Preheat your oven to 450. Place your prepared head of garlic in foil and completely enclose it. Roast at 450 degrees for 50 minutes. When done, remove from heat and let cool.
2. Slice your fresh chives, set aside.
3. Melt your butter in the microwave. Once melted, add your chives, italian seasoning and roasted garlic. To add the roasted garlic squeeze out the garlic from it‘s shell.
4. Mix all together well and serve with king crab legs.
5. ENJOY!