Crab Legs Saute with Dry Sherry - serves 4

2 dozen Dungeness crab legs
1/4 cup shallots, minced
1 small clove garlic, minced
1/2 cup fresh mushrooms, thinly sliced
1/4 cup dry sherry
3 tbsp butter, clarified
Salt and pepper to taste
Flour

Dry crab legs on a paper towel and dust with flour. Heat the clarified butter in a large frying pan. Add the crab legs and sauté until both sides are a very light brown.
Add shallots and mushrooms. Sauté until the mushrooms are tender. Add sherry and cook at a high heat until the wine is reduced to half and the crab legs are glazed with a very light brown sauce.
Serve with pasta or rice.