Source: U.S. Department of Defence
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Boiled Crab Legs, Alaskan King, Frozen
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 127 03
BOILED CRAB LEGS, ALASKAN KING, FROZEN
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
173 cal
0g
34 g
3g
94 mg
1906 mg
113 mg
Ingredient
Weight
Measure
Issue
CRAB LEGS,ALASKAN KING
50 lbs
WATER,BOILING
58-1/2 lbs
7 gal
BAY LEAF,WHOLE,DRIED
1/4 oz
6 lf
JUICE,LEMON
4-1/3 oz
1/2 cup
PARSLEY,FRESH,BUNCH,CHOPPED
8 oz
3-3/4 cup
8-3/8 oz
Method
1 Drop legs in boiling water in steam-jacketed kettle or larger stock pot. If desired, add 6 bay leaves and lemon juice.
2 Bring water to boil; reduce heat. Cover. Simmer 10 minutes. CCP: Internal temperature must reach 145 F. or higher for 15
seconds. Remove legs. Garnish with parsley. NOTES: Crab legs may be steamed. Steam in a 5 pound PSI for 6 to 8 minutes or in
a 15 pound PSI for 4 to 5 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
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https://theodora.com/recipies/meat_fish_and_poultry/boiled_crab_legs_alaskan_king_frozen.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 5 Ounces |
| Calories: | 173 cal |
| Carbohydrates: | 0g |
| Protein: | 34 g |
| Fat: | 3g |
| Cholesterol: | 94 mg |
| Sodium: | 1906 mg |
| Calcium: | 113 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| CRAB LEGS,ALASKAN KING | 50 lbs | ||
| WATER,BOILING | 58-1/2 lbs | 7 gal | |
| BAY LEAF,WHOLE,DRIED | 1/4 oz | 6 lf | |
| JUICE,LEMON | 4-1/3 oz | 1/2 cup | |
| PARSLEY,FRESH,BUNCH,CHOPPED | 8 oz | 3-3/4 cup | 8-3/8 oz |
| Method: | |
|
1 Drop legs in boiling water in steam-jacketed kettle or larger stock pot. If desired, add 6 bay leaves and lemon juice. 2 Bring water to boil; reduce heat. Cover. Simmer 10 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Remove legs. Garnish with parsley. NOTES: Crab legs may be steamed. Steam in a 5 pound PSI for 6 to 8 minutes or in a 15 pound PSI for 4 to 5 minutes. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence