• 1/4 cup white wine vinegar
• 1-1/2 tsp. minced onions or chives
• 1 tsp. tarragon leaves, crushed
• 3 egg yolks
• 1 tsp. Dijon-style mustard
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1-1/2 sticks (3/4 cup) butter
• 1/4 cup chopped ripe olives
• 2 lbs. Alaska king, dungeness or snow crab legs

In small, microwaveable bowl, combine vinegar, onion and tarragon. Microwave on high about 2 minutes or until vinegar is reduced to 2 tbsp.; set aside. Place egg yoks, mustard, salt and pepper in blender; blend on low 3 seconds. Put butter in microwaveable cup, cover, and microwave on high until melted, about 2 minutes. With blender on low, gradually pour hot butter into yolks in a steady stream; turn off blender. Add vinegar mixture, olives and blend just until combined. Keep warm. Cook Alaska crab on hot grill about 5 minutes. Serve with Bernaise sauce.

Makes 4 servings.

Also great with Alaska halibut!

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Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)

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