Spenger’s crab in butter wine sauce
Prep time: 10 minutes
Cook time: 7 minutes
Adele Gallagher of Sacramento has fond memories of dining at the Spenger’s Fish Grotto in Berkeley. (The restaurant was sold to McCormick and Schmick’s, which remodeled and reopened it under the original name.) She enjoyed all of their food but her favorite dish was crab in butter wine sauce. She was hoping for the recipe.
This recipe was featured in the Mailbox in 1999 and was shared at that time by Sharon Vogelsang of Sacramento.
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3 pounds crab legs
6 tablespoons butter
1/4 cup chopped green onions
1/2 cup sliced mushrooms
1/4 cup sherry
1/4 cup clam juice
Roll the crab legs in flour. In a large pan, heat the butter. Add crab legs. Sauté 2 minutes on one side and turn. Add onions and mushrooms, cook 2 minutes. Add sherry and clam juice. Cook 3 minutes while shaking pan. Serve on hot cooked rice.
Per serving: 303 calories; 42 g pro.; 1 g carb.; 11 g fat (7 sat., 4 monounsat., 1 polyunsat.,); 126 mg chol.; 1,931 mg sod.; 0 g fiber; 40 percent calories from fat.
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