Sautéed Crab Legs
- 1/2 lb crab legs
- dash of cayenne
- 1/4 cup butter
- 2 egg yolks
- 1 tbsp cream
- 1/4 tsp salt
- 1 tbsp sherry
- Brown crab legs in butter until butter begins to brown.
- Add 2 cups cream and heat to boiling.
- Season. Beat egg yolks with tbsp of cream.
- Add sherry and serve on toast.
Harbor Fish Market vintage recipe, circa 1981
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