• 12 oz. Alaska King crab split legs,* thawed if necessary
• 2 cups sliced fresh mushrooms
• 1 cup vertically sliced onion
• 1 small clove garlic, minced
• 2 tbsp. oil
• 1 cup fresh Chinese pea pods or 1 package (6 oz.) frozen Chinese pea pods,** thawed
• 3/4 cup diced tomato
• 1 tsp. cornstarch
• 1 tbsp. cold water

Cut crab legs into 2-1/2 to 3 inch pieces. Saute mushrooms, onion and garlic in oil until slightly softened. Add crab, pea pods and tomato; stir-fry until vegetables are crisp-tender and crab is thoroughly heated. Blend cornstarch and water; stir into pan juices. Cook and stir until juices are thickened and clear. Makes about 2 servings. Recipe can be doubled.

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Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)