| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy, Eggs | Korean | Seafood | 4 | Servings |
INGREDIENTS
| 4 | Crabs | |
| 2 | tb | Butter |
| 8 | Fresh mushrooms | |
| 2 | c | Plain; cooked rice |
| 2 | tb | Butter |
| 1/3 | ts | Salt |
| 1 | Onion | |
| 1 1/2 | tb | Butter |
| 2 | tb | Flour |
| 1 | c | Milk |
| 2 | tb | White wine |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 4 | Egg yolks | |
| 1 | tb | Parsley flakes |
INSTRUCTIONS
(1) Clean crabs by scrubbing with brush Open crabs by prying open between back and bottom shells. (2) Cut crab legs off bottom shell. Discard end section and cut rest of legs into two pieces with scissors. (3) Melt butter in pan and saut. crabs (bottom shells) to remove crab meat. (4) Wash crab back shell, drain, and dry. Saut. crab legs in butter. (5) Put crab legs in pan, cover with water, boil for about 10 minutes, and strain soup. (6) Slice fresh mushrooms thinly, saut. in butter, and season with salt. Fry cooked rice in butter. (7) Chop onion, saut. in butter, add flour and brown. Pour milk over flour making thick sauce. (8) Mix crab meat, mushroom, rice, 1/2 cup crab soup (5), sauce (7) and white wine in pan and boil for 2 minutes, stirring constantly. (9) Put stuffing (8) in empty shells, top each with one beaten egg yolk, and bake in 475°F oven for about 10 minutes until golden brown. Place on serving dish and garnish with parsley. : by Bok Ryou Han From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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