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Email to Master Chef Don F. Easley Jr.      

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    King Crab Royale

    Source of Recipe

    Master Chef Don Easley

    Recipe Introduction

    Servings: 2
    ---Makes 2 main-dish servings or 4 appetizer servings.
    Recipe can be doubled.

    List of Ingredients

    12 ounces king crab split legs, thawed if necessary
    1/4 cup butter or margarine, melted
    1 tablespoon lemon juice
    2 teaspoons grated onion
    1 clove garlic, crushed
    1 tablespoon finely chopped parsley
    1/4 teaspoon tarragon, crushed
    Dash bottled hot pepper sauce


    1.Cut crab legs into 2-1/2 to 3 inch pieces. If desired, remove crab meat from shells and cut into bite-sized pieces for easier serving; return to shells. Combine remaining ingredients and brush over crab. Place crab legs, shell-side down, on broiler pan. Broil 3 to 5 inches from heat 3 to 4 minutes; brush occasionally with sauce.

    2. Grilling Variation: Prepare king crab legs as directed above. Place crab legs, shell-side down, on rack about 5 inches above hot coals. Grill 5 minutes or until thoroughly heated; brush occasionally with sauce.




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