Boiled King Crab Legs (cr

INGREDIENTS

INSTRUCTIONS

50 lb 
DROP LEGS IN BOILING WATER IN STEAM-JACKETED KETTLE OR LARGER STOCK
POT. ADD BAY LEAVES AND LEMON JUICE. BRING WATER TO A BOIL; REDUCE
HEAT. COVER SIMMER 10 MINUTES. 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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: <1
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 8mg
Potassium: 6.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g