Sautéed Oregon Dungeness Crab Legs
Driftwood Restaurant & Lounge
Cannon Beach, OR
1 Tbsp Butter
1 Tbsp Garlic, Chopped
5 ounces Cooked Dungeness Crab Legs with Juices, Shucked
½ ounce Green Onion, Sliced
1 ounce Chablis (white wine)
1 ounce water
2 small garlic bread crostini
1-2 lemon wedges
1 sprig of parsley
Prepare crostini by toasting in a pan with garlic butter. Set aside. Bring a small sauté pan to medium-high heat. Add butter, garlic, and Dungeness crab with juices and sauté for 2 minutes. Add green onion, Chablis, and water. Simmer for 3 minutes until reduced slightly by 1/3. Arrange Dungeness crab over crostini on a plate and add juices. Garnish with lemon and parsley. (Serves 1.)