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Sautéed Crab Legs

Ingredients

  • 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

Instructions

  • 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.

Notes

Harbor Fish Market vintage recipe, circa 1981