Alaskan King Crab Appetizers wanted.?

Alaskan King Crab Royal

Ingredients

1 lb Alaska King Crab, split crab legs

1/4 cup Butter or Margarine, melted

1 Tbsp Lemon Juice

2 tsp grated Onion

1 Tbsp finely chopped Parsley

1/4 tsp Tarragon, crushed

dash bottled Hot Pepper

Directions

Cut crab legs into 2-1/2 to 3 inch pieces. If desired, remove crab meat from shells and cut into bite-sized pieces for easier serving; return to shells. Combine remaining ingredients and brush over crab. Place crab legs, shell-side down, on broiler pan. Broil 3 to 5 inches from heat 3 to 4 minutes; brush occasionally with sauce. Makes 2 main-dish servings or appetizer servings. Recipe can be doubled.

Grilling Method: Prepare Alaska King crab legs as directed above. Place crab legs, shell-side down, on rack about 5 inches above hot coals. Grill 5 minutes or until thoroughly heated; brush occasionally with sauce.

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Alaska King Crab with Mushrooms

Yield: 2

Ingredients:

12 oz king crab split legs thawed if necessary

3 tbl butter or margarine

1 cup sliced fresh mushrooms

2 tbl chopped green onion

1 tbl dry sherry or dry vermouth (to 2 tbspns)

1 tbl lemon juice

Method:

Cut crab legs into 2 1/2- to 3-inch pieces. Melt butter in 10-inch round or 8- by 8- by 2-inch microwave proof dish at High about 30 seconds; add mushrooms, green onion, sherry and lemon juice. Cover with waxed paper. Microwave at High 2 minutes; rotate dish 1/4 turn after 1 minute.

Add crab legs, meat-side down; cover with waxed paper. Microwave at medium 3 to 4 minutes or until thorughly heated; rotate dish 1/4 turn after 1 1/2 minutes.

Conventional Method: Melt butter in skillet; add lemon juice. Saute crab legs, meat-side down; turn and push to sides of skillet. Saute mushrooms and onion; splash sherry over all ingredients. Serve immediately.

This recipe yields 2 servings. Recipe can be doubled.

Serving Tip: Serve over cooked rice.

here's a couple that i've made & they were so good...

Baked King Crab Balls

3 cups, 1 1/2 lbs, King Crab meat

3 cups fresh Bread Crumbs

1 cup Ketchup

3 Tbsp Lime Juice

1 Tbsp finely chopped Parsley

1 Tbsp fresh Tarragon

1/2 tsp Salt

1/2 tsp Pepper

Preheat oven to 400 degrees. Combine all ingredients thoroughly in a large mixing bowl. Roll into walnut size balls. Arrange these on a greased cookie sheet. Bake for 15 minutes. you can serve the crab balls hot or cold. Makes about 15 or so.

this one is my favorite...

Bacon and Crab Cups

15 mini phyllo cups

2 strips thick-cut bacon

1/4 cup minced shallot

1 package cream cheese, softened

2 tablespoons mayonnaise

1 tablespoon fresh chives, snipped, plus more for garnish

1/4 teaspoon Worcestershire sauce

1/8 teaspoon cayenne pepper

4 ounces shelled cooked fresh crabmeat

Smoked Spanish paprika

Preheat oven to 375 F. Place the phyllo cups on a baking sheet. In a small skillet, cook the bacon over medium heat until crisp, turning once, about 5 to 7 minutes. Drain the bacon on paper towels. Remove all but 1 tablespoon drippings and return the pan to medium heat. Cook the minced shallot in the drippings until tender, stirring often, about 5 to 7 minutes, set aside. In a small bowl, combine the cream cheese, mayonnaise, chives, Worcestershire sauce and cayenne until smooth and creamy. Crumble the bacon and gently stir into cream cheese mixture along with the shallots and crabmeat. Taste and adjust seasonings, adding a little salt if necessary.

Using a small spoon, divide the mixture evenly among the phyllo cups. The mixture will be generously mounded. Place the filled cups into the oven and bake for 7 to 10 minutes, until the filling is hot and the shells are crisp. Garnish with smoked paprika and snipped chives and serve warm.

cook it in curry and canned coconut juice