VAVOOM! Oh..Em…Gee guys! What rock have I been hiding under? And for a couple reasons… 1.) Why have I never steamed crab legs in my Instant Pot before? It is so freakin easy and quick… not to mention when you buy these bad boys from the store they are only a fraction of what you pay in a restaurant, and you can usually get a bit more. And 2.) Why have I only used yummy delicious butter to dip these babies in? I mean don’t get me wrong… that’s part of the whole craving. But if you have been following this blog for a bit, you know I am so far obsessed with two cream sauces: My Cajun Cream Sauce and the Chinese Five Spice Cream Sauce. Soooo I thought, I’m going to make both of those for this and… I mean I never doubted it would be delicious, but the combo of crab legs and these cream sauces, plus an option of a Cajun Butter…wow. Just wow.
If you are having a nice lil’ date night at home with your hunny, or having a girlfriend over for wine, or heck you wanna be baller and treat your damn self… this is genius. Pure genius. Now I did get the original idea of Pressure Cooking my crab legs from, WhatsCookinChicago.com – and I will be sure to post that link down belong, as well as some other dishes with the inspired sauces. Enjoyyyy, please!!!
Easy Instant Pot Snow Crab Legs with Cajun Butter and Dipping Cream Sauces
Ingredients
Crab Legs
- 3 lb Snow Crab Legs
- 1/2 C Water
- 1/2 Tbsp Salt
Cajun Butter (Eye Baller)
- 2 Sticks Butter
- Tony Cachere's Creole Seasoning, to taste
Cajun Cream Sauce
- 3 Tbsp Flour
- 3 Tbsp Butter
- 1 Tbsp Tomato Paste
- 1 C or so, Heavy Cream
- Tony Cachere's Creole Seasoning, to taste
- Your Favorite Hot Sauce, to taste
- Salt and Pepper, to taste, if needed
Chinese Five Spice
- 1/2 Chopped Onion
- 2 Tbsp Butter
- 1/4 C Sake or Dry White Cooking Wine
- 1/2 C Chicken Broth or Stock
- 1 C or so, Heavy Cream
- 1/2 Tsp Chinese Five Spice Seasoning
- Salt and Pepper, to taste
Instructions
Crab Legs
- Place Crab Legs, Water, and Salt into electric pressure cooker, lock lid on and set valve to seal. Cook on high pressure for 4 minutes. Quick release when done.
Cajun Butter
- Melt butter in microwave, in microwave safe measuring cup. Add Tony Cahcere's Creole Seasoning, to taste and whisk together. Pour in a good dish for dipping crab.
Cajun Cream Sauce
- Melt butter in sauce pan, on medium-high heat, add flour and whisk to create a roux.
- Add Tomato Paste and whisk to combine, well.
- Add in cream and let come to boil for 30 seconds or so, to let thicken.
- Add Tony Cachere's, Hot Sauce, and Salt and Pepper to taste. Put in good dish for dipping crab.
Chinese Five Spice Cream Sauce
- On medium-high heat, in another sauce pan, melt butter. Add onions and cook, stirring occasionally, until soft and translucent, about 3-4 minutes.
- Add sake or white wine, and whisk, scraping any brown bits off bottom. Add in chicken broth and let come to a boil for a minute. Add in cream and let come to boil about 30 seconds-1 minute more until thickens.
- Add chinese five spice seasoning, followed by salt and pepper to taste. Put in another good dish for dipping crab.
- Set crab and dipping sauces on a wooden cutting board of some sort, and enjoy!
