You'll Need:

2 dozen Dungeness crab legs
1/4 cup shallots, minced
1 small clove garlic, minced
1/2 cup fresh mushrooms, thinly sliced
1/4 cup dry sherry
3 tbsp butter, clarified
Salt and pepper to taste
Flour

Procedure:

Dry crab legs on a paper towel and dust with flour. Heat the clarified butter in a large frying pan. Add the crab legs and saut? until both sides are a very light brown. Add shallots and mushrooms. Saut? until the mushrooms are tender. Add sherry and cook at a high heat until the wine is reduced to half and the crab legs are glazed with a very light brown sauce. Serve with pasta or rice.

Category: Fish And Seafoods