Ingredients

48 split or 18 lb., Alaska King Crab split legs, thawed

2 cups Water

1 cup Dry white wine

2 slices Lemon

2 sprigs Tarragon, fresh

1 sprig Thyme, fresh

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Barnaise Dip:

1 cup Dry white wine

1/2 cup Tarragon vinegar

1/2 cup or 2 oz., Shallots, chopped

2 Tbsp. Tarragon leaves, fresh

4 Peppercorn, crushed

1/2 tsp. Thyme, fresh

4 to 5 cups Basic Hollandaise sauce

1/4 cup Parsley, minced

2 Tbsp. Tarragon, fresh minced

1 1/2 tsp. Salt

1/2 tsp. Pepper

1/4 tsp. Prepared hot pepper sauce

3 cups or 1 lb. 8 oz., Sour cream

Description

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