Sautéed King Crab
with Wine and Garlic
Harbor Seafood
3 1/2 pounds frozen king
crab legs, thawed
5 tablespoons unsalted
butter
2 garlic cloves, chopped
1/2 cup dry white wine
1/8 teaspoon
cayenne pepper
1 tablespoon chopped
fresh parsley
Salt
Lemon or lime wedges
Remove crab meat from the shells. Rinse in cold
water to remove glaze and brine.
Melt butter in a skillet over medium heat. Add garlic
and sauté for about 1 minute, or until golden brown.
Add wine, cayenne and parsley. Raise the heat to
high and cook until reduced by half, about 1 minute.
Reduce the heat to medium and add the crab meat.
Cook for 2-3 minutes, stirring occasionally, until
heated through. Add salt to taste.
Serve with lemon or lime wedges. Makes 4 servings.
In a bowl, combine mango, pineapple, cantaloupe,
raisins, coconut, honey, mint, tangerine juice and sea
salt. Mix lightly, cover and refrigerate for 30 minutes.
For each roll, lay out a piece of softened rice paper.
Place 2 shrimp and some of the fruit mixture at the
bottom center. Roll the bottom toward the middle,
fold in both sides and continue to roll. Makes 6 servings.
Recipe courtesy of Chef Allen Susser.
1 small mango, peeled,
pitted and cut into
julienne strips
1 small pineapple, peeled,
cored and cut into
julienne strips
1 cup julienned
cantaloupe
1/4 cup golden raisins
1/4 cup shaved coconut
2 tablespoons orange
blossom honey
3 sprigs fresh mint, torn
2 tablespoons
tangerine juice
1 pinch sea salt
12 12-inch rice paper
rounds, softened in
warm water
24 jumbo cooked shrimp
Shrimp and Tropical Fruit
Summer Rolls
Chestnut Hill Farms/Legend Produce
