Serves: 2
Total Calories: 705.736
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.
This King Crab Sauté recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.
