Boiled king crab legs (cr
100 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
7 | gallons | WATER; BOILING |
¾ | pounds | LEMON FRESH |
6 | BAY LEAVES |
Directions
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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