1-1/2 lbs. Alaska King crab split legs, thawed if necessary

     Melted butter or margarine

     Spicy Tomato Relish

     Shallot Cream Sauce

Cut crab into serving sized pieces; steam on rack over 3/4 inch boiling water 5 minutes or until thoroughly heated. Serve with melted butter; Spicy Tomato Relish or Shallot Cream Sauce. Makes 4 servings.

Microwave Method

In 10 inch round or 8 x 8 x 2 inch microwave proof dish, microwave Alaska King crab split legs on high 2 to 2-1/2 minutes or until thoroughly heated. Rotate dish 1/4 turn every minute.

Spicy Tomato Relish

In food processor or blender finely chop* 1/2 cup coarsely chopped tomato, 2 tablespoons catsup, 2 tablespoons each coarsely chopped celery

and green pepper; 1 tablespoon coarsely chopped onion, 1 teaspoon coarsely chopped parsley, 1/8 teaspoon bottled hot pepper sauce and

dash garlic salt. Do not purée mixture. Makes 3/4 cup.

Shallot Cream Sauce

Sauté 3 tablespoons minced shallots or onion in 1 tablespoon butter or margarine until softened. Stir in 1 tablespoon flour and 1/8 teaspoon

each crushed dill weed and pepper. Cook and stir about 1 minute. Blend in 1/2 cup dairy sour cream; salt to taste. Makes about 1/2 cup.

*Vegetables can be finely minced with knife.

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