Try this Boiled King Crab Legs (Cr recipe, or contribute your own.
Suggest a better description1. 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
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 100 | ||
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Calories: 199 | ||
Calories from Fat: 22 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 176.9mg | 54 % | |
Sodium 664.7mg | 23 % | |
Potassium 752.2mg | 20 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.4g | ||
Protein 41g | 59 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 199
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