Baked Crab Legs in Butter Sauce

1 French shallot, finely chopped
250 ml (1 cup) butter
500 ml (2 c) chicken-broth
30 ml (2 tablespoons) lemon juice
5 ml (1 teaspoon) of honey
4 kg (9 lbs) cooked snow crab legs and claws

In a large saucepan, saute shallots in 60 ml (1/4 cup) butter. Add broth, lemon juice and honey.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: