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Add a photoRaciónes: 12
Ingredientes
Direcciones
- 1. DROP LEGS IN BOILING WATER IN STEAM-JACKETED KETTLE Or possibly LARGER STOCK POT.
- 2. Add in BAY LEAVES AND LEMON JUICE. BRING WATER TO A BOIL; REDUCE HEAT. COVER SIMMER 10 Min.
- 3. REMOVE LEGS. SERVE, WITH DRAWN BUTTER Or possibly MARGARINE (ABOUT 3 TBSP) and LEMON WEDGES. GARNISH WITH PARSLEY.
- NOTE:
- 1. IN STEP 1, 50 LB IS 100 ALASKAN KING CRAB LEGS.
- 2. SERVE WITH MELTED BUTTER Or possibly DRAWN MARGARINE IN SIDE DISH. ALLOW 3 TBSP PER SERVING. DRAWN BUTTER Or possibly MARGARINE: METL 10 LB BUTTER Or possibly MARGA- RINE OVER LOW HEAT. WHEN COMPLETELY MELTED, REMOVE FROM HEAT, LET STAND FOR A FEW Min TO ALLOW Lowfat milk SOLIDS TO SETTLE TO BOTTOM.
- POUR OFF BUTTER Or possibly MARGARINE FAT FROM Lowfat milk SOLIDS; PLACE IN A CONTAINER. THIS IS DRAWN BUTTER Or possibly MARGARINE READY FOR USE.
- 3. SERVE WITH LEMON WEDGES (13 LEMONS (3 LB 4 Ounce A.P.), SLICED IN EIGHTS) AND PARSLEY GARNISH.
- SERVING SIZE: 1 LEG (5 O
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2225g | |
| Recipe makes 12 servings | |
| Calories 4 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.05g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 89mg | 4% |
| Potassium 21mg | 1% |
| Total Carbs 1.4g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.38g | 0% |
| Protein 0.17g | 0% |
