King Crab With Dry Sherry And Mushrooms Recipe
Tagged in Fish And Seafoods
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Directions
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.
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
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