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!