| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 7 |
ga |
WATER; BOILING |
| 3/4 |
lb |
LEMON FRESH |
| 6 |
|
BAY LEAVES |
INSTRUCTIONS
50 lb -
1. 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 <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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