(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.
A Message from our Provider:
“The ultimate success story begins with finding God”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!