Bruce the Chef

3 to 4 pounds King, Snow
  or Dungeness crab legs, cooked
  2 tablespoons olive oil

  Butter Sauce:

  1/2 cup unsalted butter, melted
  1 tablespoon lemon juice
  3/4 teaspoon garlic salt
  1/2 teaspoon dill weed
  1/8 teaspoon white pepper

  Red Sauce:

  1/2 cup bottled chili sauce
  1 teaspoon prepared horseradish
  1 teaspoon rice vinegar

  Verde Sauce:

  1 medium avacado, peeled, pitted and mashed
  1/3 cup low-fat sour cream
  2 teaspoons cumin
  2 teaspoons lime juice
  1/4 teaspoon hot pepper sauce

1. Fill a large sauté
       or fry pan with water to ½-inch depth; add crab legs and
       bring to a boil. Reduce heat, cover and simmer for 4 minutes.
       Drain and serve with your choice of dipping sauces.
      
2. To assemble dipping sauces,
       combine ingredients for desired sauce in a small bowl and blend
       well.
    

Makes 4 servings.