12 oz.           Alaska King crab split legs, thawed if necessary

     3 tbsp.          butter or margarine

     1 cup            sliced fresh mushrooms

     2 tbsp.         chopped green onion

     1 to 2 tbsp.  dry sherry or dry vermouth

     1 tbsp.         lemon juice

- Cut crab legs into 2-1/2 to 3 inch pieces.

- Melt butter in 10 inch round or 8 x 8 x 2 inch microwave proof dish at high about   30 seconds;

- Add mushrooms, green onion, sherry and lemon juice.

- Cover with waxed paper.

- Microwave at high 2 minutes; rotate dish 1/4 turn after 1 minute.

- Add crab legs, meat-side down; cover with waxed paper.

- Microwave at medium 3 to 4 minutes or until thorughly heated;

- Rotate dish 1/4 turn after 1-1/2 minutes.

Makes 2 servings. Recipe can be doubled.

Conventional Method

- Melt butter in skillet; add lemon juice.

- Sauté crab legs, meat side down; turn and push to sides of skillet.

- Sauté mushrooms and onion;

- Splash  sherry over all ingredients.

Serve immediately. Makes 2 servings.

Serving Tip

                       Serve over cooked rice.

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