• 8 oz. Alaska King crab split legs, thawed if necessary
• 1/2 lb. hot bulk sausage
• 1 cup uncooked rice
• 1 small clove garlic, minced
• 2 cups water
• 1/8 tsp. curry powder
• 2 medium tomatoes, chopped
• 1 medium green pepper, chopped
• 1 cup frozen peas, thawed
• 2 tbsp. minced green onion

Cut crab legs into 2 inch pieces. In large skillet, crumble and brown sausage. Add rice and garlic; sauté until rice is golden brown. Add water and curry powder; bring to boil. Reduce heat; simmer, covered, 20 minutes. Stir in tomatoes, pepper and peas; top with crab legs. Simmer, covered, 5 minutes longer or until vegetables are crisp-tender and crab is thoroughly heated. Garnish with onion. Makes 4 to 6 servings.

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Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)

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