Fill large sauté or fry pan to 1/2-inch depth with water, add crab legs and bring to boil; reduce heat, cover and simmer 4 minutes. Drain and serve with dipping sauce.

While crab is steaming, prepare one of the following sauces by blending ingredients in a bowl:

Red Sauce: 1/2 cup bottled chili sauce, 1 teaspoon prepared horseradish, 1-teaspoon rice vinegar.

Verde Sauce: 1 medium avocado, peeled, pitted and mashed (about 3/4 cup), 1/3 cup low-fat sour cram, 2 teaspoons ground cumin, 2 teaspoons lime juice, 1/4 teaspoon hot pepper sauce.

Butter Sauce: 1/2 cup unsalted melted butter, 1-tablespoon lemon juice, 3/4 teaspoon garlic salt, 1/2 teaspoon dried dill weed, dash white pepper.

Spicy Salsa: Mix together 2 tomatoes, finely chopped, 2 tablespoons finely chopped green onions, 1 tablespoon finely chipped cilantro, 1/4 teaspoon salt and hot pepper sauce to taste. Chill. Makes about 1 1/2 cups.

Creamy Dijon Sauce: Combine 1/4 cup each sour cream and mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon prepared horseradish, 1/4 teaspoon each dry mustard and grated lemon peel and 1/8 teaspoon white pepper; mix well. Chill thoroughly. Makes about 1/2 cup.