Bring water, wine, lemon, tarragon and thyme to boil in large saute pan. Add crab, return to boil, reduce heat and steam, covered, about 5 minutes or until crab is thoroughly heated.

 

Make the Bearnaise Dip.

 

To serve; arrange 2 split legs and 1-1/2 oz Bearnaise Dip on serving platter; garnish with lemon and herb sprig.