King Crab with Dry Sherry and Mushrooms
Recipe
King Crab with Dry Sherry and Mushrooms
King Crab with Dry Sherry and Mushrooms
Ingredients
12 oz. King crab split legs, thawed if necessary
3 tbsp butter or margarine
1 cup sliced fresh mushrooms
2 tbsp chopped green onion
2 tbsp dry sherry or dry vermouth
1 tbsp lemon juice
12 oz. King crab split legs, thawed if necessary
3 tbsp butter or margarine
1 cup sliced fresh mushrooms
2 tbsp chopped green onion
2 tbsp dry sherry or dry vermouth
1 tbsp lemon juice
Method
Cut crab legs into 2-1/2 to 3 inch pieces. Melt butter in 10 inch round or 8 x 8 x 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 thorughly heated; rotate dish 1/4 turn after 1-1/2 minutes.
Melt butter in skillet; add lemon juice. Saut? crab legs, meat side down; turn and push to sides of skillet. Saut? mushrooms and onion; splash sherry over all ingredients. Serve immediately.
Serve over cooked rice.
Cut crab legs into 2-1/2 to 3 inch pieces. Melt butter in 10 inch round or 8 x 8 x 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 thorughly heated; rotate dish 1/4 turn after 1-1/2 minutes.
Melt butter in skillet; add lemon juice. Saut? crab legs, meat side down; turn and push to sides of skillet. Saut? mushrooms and onion; splash sherry over all ingredients. Serve immediately.
Serve over cooked rice.
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