Crab Legs Saute with Dry Sherry Recipe

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Type: Crab Legs Saute with Dry Sherry Free Cooking Recipe – Fish And Seafoods

Good stuff!

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

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