Fried Crab Legs

INGREDIENTS

INSTRUCTIONS

These are so rich and expensive that I hesitate to tell you about them. I
have them in Tacoma, my home, every once in a while, since they are made
from the shelled leg pieces of the great Dungeness crab. LaMoyne, who runs
the Harbor Lights, one of our basic but very good seafood houses on the
Tacoma waterfront, simply fries them on a griddle with a bit of butter.
"Nothing more need be done," she says, "as the crab legs speak for
themselves. " That is good advice for all seafood cooks. Do not overcook.
Let the seafood speak for itself.
When you see the price on fresh Dungeness crab legs, you will want them
to speak for themselves. You may want them to lecture!
Salad and hash browns come on the plate at LaMoyne's. I think she is
right.
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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