Serves: 2
Total Calories: 343
1. Preheat oven to 250°. Begin thawing crab meat by immersing cellophane package in warm water.
2. Meanwhile, in a medium skillet over medium heat, melt butter. Place bread in skillet and brown on both sides. Remove bread to individual plates keep warm in oven.
3. Cut crab meat into 1/2 -inch pieces. In skillet over medium heat, sauté green onions and garlic in butter until limp. Add crab, vermouth, parsley, lemon juice and hot pepper sauce and heat for 1 minute or until hot. Garnish with parsley sprigs and lemon if desired. Serve immediately.
This King Crab Sauté recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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