ALASKA KING CRAB WITH MUSHROOMS
ALASKA KING CRAB WITH MUSHROOMS
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- 12 oz. Alaska King crab split legs, thawed if necessary
- 3 tbsp. butter or margarine
- 1 cup sliced fresh mushrooms
- 2 tbsp. chopped green onion
- 1 to 2 tbsp. dry sherry or dry vermouth
- 1 tbsp. lemon juice
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. Makes 2 servings. Recipe can be doubled.
Conventional Method
Melt butter in skillet add lemon juice. Saute crab legs, meat side down; turn and push to sides of skillet. Saute mushrooms and onion, splash sherry over all ingredients. Serve immediately. Makes 2 servings.
Serving Tip
Serve over cooked rice.
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Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)
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STEAMED ALASKA KING CRAB WITH CHOICE OF SAUCES
King Crab recipes and preparation instructions. Download this King Crab Recipe or add this Recipe RSS Feed to My Yahoo or My MSN.
Ingredients:
6 pork loin chops, cut 1/2-inch thick
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
- Dash black pepper
1 medium acorn squash, cut into 6 round slices
1/4 cup butter or margarine, divided
2 tablespoons packed brown sugar
1 1/2 cups pear nectar
1 large pear, sliced thinly or chopped
1/3 cup raisins
Maple syrup, if desired
Servings: 6
Minutes of prep time: 20
Minutes of cook time: 60 Nutritional analysis per serving: calories: 396 grams of fat: 14 mg. cholesterol: 86 mg. sodium: 310
Instructions:
Combine flour and seasonings; reserve 2 tablespoons. Melt 2 tablespoons butter in large skillet. Dip each pork chop in flour mixture; brown over medium-high heat. Arrange pork chops in 13x9-inch baking dish. Top each pork chop with 1 slice squash. To drippings in skillet, add remaining 2 tablespoons butter. Stir in reserved 2 tablespoons flour mixture and brown sugar. Gradually add pear nectar. Cook and stir until thickened. Stir in pear and raisins; simmer 5 minutes. Pour over pork chops, cover. Bake at 350 degrees F. for 1 hour, until pork chops are very tender. Drizzle with maple syrup, if desired.
