boiled king crab legs (cr

Categories
Yield
100 Servings
MeasureIngredient
7 gallons WATER; BOILING
¾ pounds LEMON FRESH
BAY LEAVES

50 lb -

1. DROP LEGS IN BOILING WATER IN STEAM-JACKETED KETTLE OR LARGER STOCK POT.

2. ADD BAY LEAVES AND LEMON JUICE. BRING WATER TO A BOIL; REDUCE HEAT.

COVER

SIMMER 10 MINUTES.

3. REMOVE LEGS. SERVE, WITH DRAWN BUTTER OR 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 DRAWN MARGARINE IN SIDE DISH. ALLOW 3 TBSP PER SERVING. DRAWN BUTTER OR MARGARINE: METL 10 LB BUTTER OR MARGA-

RINE OVER LOW HEAT. WHEN COMPLETELY MELTED, REMOVE FROM HEAT, LET STAND FOR

A FEW MINUTES TO ALLOW MILK SOLIDS TO SETTLE TO BOTTOM. POUR OFF BUTTER OR MARGARINE FAT FROM MILK SOLIDS; PLACE IN A CONTAINER. THIS IS DRAWN BUTTER OR MARGARINE READY FOR USE.

3. SERVE WITH LEMON WEDGES (13 LEMONS (3 LB 4 OZ A.P.), SLICED IN EIGHTS) AND PARSLEY GARNISH.

Recipe Number: L12703

SERVING SIZE: 1 LEG (5 O

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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