Sauteed King Crab in White Wine
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  • 6 tablespoons extra-virgin olive oil
  • 2 lbs Alaskan king crab legs, cut into 6-inch pieces
  • 1/4 cup chopped scallions
  • 1 tablespoon chopped parsley leaves
  • 1 1/2 cups white wine
  • 1 lemon, juiced
  • 4 tablespoons butter
  • Salt and freshly ground black pepper
Heat the oil in a large skillet over medium high heat. Add the crab legs and cook for 2 minutes. Add the scallions, parsley and wine and cook until the wine has reduced by 1/3, about 6 to 8 minutes. Add the lemon and lime juices and cook for another 2 minutes. Stir in the butter, 1 tablespoon at a time, to thicken the sauce. Taste and adjust the seasoning with salt and pepper. Serve immediately. Dip crab legs in reserve sauce or melted butter.

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