After seeing the beautiful king crab legs at my seafood market, I decided to make a dish featuring my favorite crab combination-crab meat with artichokes.
This is a great dish for a special Sunday brunch or a light dinner. I used an egg substitute instead of real eggs and just a smidgen of butter for flavor to reduce the fat. A sauce of low-fat sour cream with mustard and tarragon ties the dish together.
Be sure to wear gloves when removing the meat from the shell. The spines on the shell can cut your hands.