Recipe - Boiled King Crab Legs (Cr

7 ga WATER; BOILING
50 pound
Three fourths pound LEMON FRESH
6 BAY LEAVES

1. DROP LEGS IN BOILING WATER IN STEAMJACKETED 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, http://www.erols.com/hosey.