King Crab Sauté: The Best King Crab Sauté Recipe from Cook'n

Never miss another recipe... Sign up for our free monthly newsletter today!

Subscribing will not result in more spam!
I guarantee it!

NEWSLETTER

• Current Issue
• Newsletter Archive
• Sign Up Now

TOP SELLERS

Cook'n Recipe Software

$79.95

Betty Crocker Cookbook on CD

$29.95

• Contact Info

I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

Thank you!!

Debb Read more...


	King Crab Sauté

Serves: 2

Print this Recipe

   1 8-ounce package frozen imitation crab meat
   3 tablespoons butter or margarine
   2 slices french bread (1 1/2 inches each)
   1/2 cup green onions finely chopped
   1 clove garlic minced
   3 tablespoons butter or margarine
   1/4 cup vermouth
   2 tablespoons parsley minced
   1 tablespoon lemon juice
   Few drops hot pepper sauce
   * See note below.

Get 150 more recipes like this for ONLY $1

King Crab Sauté is from the Cook'n Deluxe collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

Preheat oven to 250°. Begin thawing crab meat by immersing cellophane package in warm water.

Meanwhile, in a medium skillet over medium heat, melt butter or margarine. Place bread in skillet and brown on both sides. Remove bread to individual plates; keep warm in oven.

Cut crab meat into 1/2 -inch pieces. In skillet over medium heat, sauté green onions and garlic in butter or margarine until limp. Add crab, vermouth, parsley, lemon juice and hot pepper sauce and heat for 1 minute or until hot. Spoon mixture over toasted bread. Garnish with parsley sprigs and lemon if desired. Serve immediately.

Cook'n is Also Available At:

Affiliate Program | Privacy Policy | Other Resources | Contact Us