12 ounces Alaska king crab split legs, thawed if necessary
3 tablespoons butter or margarine
1 cup sliced fresh mushrooms
2 tablespoons chopped green onions
1 tablespoon dry sherry or dry vermouth (up to 2 tablespoons)
1 tablespoon lemon juice
Servings: 2
1. Microwave method: Cut crab legs into 2-1/2 to 3 inch pieces. Melt butter in 10 inch round or 8 × 8 × 2 inch microwave proof dish at high about 30 seconds; add mushrooms, green onion, sherry and lemon juice. Cover with waxed paper. Microwave at high 2 minutes; rotate dish 1/4 turn after 1 minute. Add crab legs, meat side down; cover with waxed paper. Microwave at medium 3 to 4 minutes or until thoroughly heated; rotate dish 1/4 turn after 1-1/2 minutes.
2. Stove-top method: Melt butter in skillet; add lemon juice. Sauté crab legs, meat-side down; turn and push to sides of skillet. Sauté mushrooms and onion; splash sherry over all ingredients. Serve immediately. Serve over cooked rice.
Servings: 2
3 tablespoons butter or margarine
1 cup sliced fresh mushrooms
2 tablespoons chopped green onions
1 tablespoon dry sherry or dry vermouth (up to 2 tablespoons)
1 tablespoon lemon juice
Servings: 2
1. Microwave method: Cut crab legs into 2-1/2 to 3 inch pieces. Melt butter in 10 inch round or 8 × 8 × 2 inch microwave proof dish at high about 30 seconds; add mushrooms, green onion, sherry and lemon juice. Cover with waxed paper. Microwave at high 2 minutes; rotate dish 1/4 turn after 1 minute. Add crab legs, meat side down; cover with waxed paper. Microwave at medium 3 to 4 minutes or until thoroughly heated; rotate dish 1/4 turn after 1-1/2 minutes.
2. Stove-top method: Melt butter in skillet; add lemon juice. Sauté crab legs, meat-side down; turn and push to sides of skillet. Sauté mushrooms and onion; splash sherry over all ingredients. Serve immediately. Serve over cooked rice.
Servings: 2
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