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Stuffed King Crab Legs
  • 3 packages (12 ounces each) precooked, frozen king crab legs
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 tablespoons melted butter
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup grated cheese
  • paprika
Thaw frozen crab legs. Remove meat from shells. Remove any cartilage and cut meat into 1/2-inch pieces. Cook mushrooms in butter for 5 minutes. Blend in flour and salt. Add milk gradually and cook until thick, stirring constantly. Add cheese and crab meat; heat. Fill shells with crab mixture. Sprinkle with paprika. Place stuffed crab legs on a grill, shell side down, about 4 inches from moderately hot coalss. Heat for 10 to 12 minutes. Serves 6.
Cooking on the grill is especially appealing for a summer evening. Here's a menu that can be assembled quickly and easily with a little planning--sliced tomatoes, corn-on-the-cob, stuffed king crab legs and for dessert, have pound cake with a fresh strawberry and banana topping.
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