2 dozen Dungeness crab legs
1/4 cup shallots, minced
1 small clove garlic, minced
1/2 cup fresh mushrooms, thinly sliced
1/4 cup dry sherry
3 tablespoons butter, clarified
Salt and pepper to taste
Dry crab legs on a paper towel and dust with flour. Heat the clarified butter in a large frying pan. Add the crab legs and sautι until both sides are a very light brown. Add shallots and mushrooms. Sautι until the mushrooms are tender. Add sherry and cook at a high heat until the wine is reduced to half and the crab legs are glazed with a very light brown sauce.
Serve with pasta or rice.
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