The Crab King

ALASKA KING CRAB ROYAL

• 12 oz. Alaska King crab split legs, thawed if necessary
• 1/4 cup butter or margarine, melted
• 1 tbsp. lemon juice
• 2 tsp. grated onion
• 1 tbsp. finely chopped parsley
• 1/4 tsp. tarragon, crushed
• Dash bottled hot pepper

Cut crab legs into 2-1/2 to 3 inch pieces. If desired, remove crab meat from shells and cut into bite-sized pieces for easier serving; return to shells. Combine remaining ingredients and brush over crab. Place crab legs, shell-side down, on broiler pan. Broil 3 to 5 inches from heat 3 to 4 minutes; brush occasionally with sauce. Makes 2 main-dish servings or appetizer servings. Recipe can be doubled.

Grilling Method
Prepare Alaska King crab legs as directed above. Place crab legs, shell-side down, on rack about 5 inches above hot coals. Grill 5 minutes or until thoroughly heated; brush occasionally with sauce.

ALASKA KING CRAB WITH MUSHROOMS

• 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. Sauté crab legs, meat side down; turn and push to sides of skillet. Sauté mushrooms and onion; splash sherry over all ingredients. Serve immediately. Makes 2 servings.

Serving Tip
Serve over cooked rice.

CAJUN ALASKA KING CRAB

• 2-1/2 lbs. Alaska King crab legs
• 1/2 cup fat free mayonnaise
• 1 tsp. Cajun seasoning, or to taste
• 1 tsp. lemon pepper
• 1 tsp. minced garlic
• 1 tsp. dry vermouth

Remove crab meat from shells.* In small bowl, combine remaining ingredients. Spread mixture on all sides of crab legs. Cover and marinate in the refrigerator, 30 minutes. To cook, heat a large skillet over medium-high heat. Cook crab, turning as necessary until browned and heated through.

*2-1/2 lbs. Alaska King crab legs will yield approximately 1-1/4 lbs. crab meat. Makes 4 servings.

HARLEQUIN ALASKA KING CRAB RICE

• 8 oz. Alaska King crab split legs, thawed if necessary
• 1/2 lb. hot bulk sausage
• 1 cup uncooked rice
• 1 small clove garlic, minced
• 2 cups water
• 1/8 tsp. curry powder
• 2 medium tomatoes, chopped
• 1 medium green pepper, chopped
• 1 cup frozen peas, thawed
• 2 tbsp. minced green onion

Cut crab legs into 2 inch pieces. In large skillet, crumble and brown sausage. Add rice and garlic; sauté until rice is golden brown. Add water and curry powder; bring to boil. Reduce heat; simmer, covered, 20 minutes. Stir in tomatoes, pepper and peas; top with crab legs. Simmer, covered, 5 minutes longer or until vegetables are crisp-tender and crab is thoroughly heated. Garnish with onion. Makes 4 to 6 servings.

King Crab Chowder