Crab legs 2 dozen
Shallots 1/4 cup, minced
Garlic 1 small clove, minced
Mushrooms 1/2 cup, fresh, thinly sliced
Dry Sherry 1/4 cup
Clarified Butter 3 tablespoons
Salt and Pepper to taste
Flour
Makes 4 servings
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- Crab Leg Saute’ in Cranberry Orange Beurre Blanc