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King Crab Legs with Pesto Hollandaise

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Coleson's Catch King Crab Legs
  • Hollandaise Sauce:
  • 3 egg yolks
  • 1 tsp. lemon juice
  • 1/2 tsp. Salt
  • 2/3 c. Melted butter
  • Pesto:
  • 1 c. basil leaves
  • 1/2 c. olive oil
  • 1/4 c. garlic
  • 1/4 c. Parmesan cheese grated
  • 1/4 c. pine nut pecans, or walnuts

Instructions

  • Heat crab legs.
  • Hollandaise: In a double boiler, whisk eggs yolks, lemon juice and salt and cook until mixture is custardy and fluffy.
  • Slowly add melted butter, whisking the whole time.
  • Add 1 tablespoon prepared Pesto that has been slightly heated in a microwave or a saute pan.
  • Pesto: Mix ingredients in food processor or blender, or finely chop by hand and stir together.
  • Makes 1 1/4 - 1 1/2 cups.