Title: Boiled king crab legs (cr
 Categories: 
      Yield: 100 Servings
 
      7 ga WATER; BOILING
     50 lb -
    3/4 lb LEMON FRESH
      6    BAY LEAVES
 
  1.  DROP LEGS IN BOILING WATER IN STEAM-JACKETED KETTLE OR LARGER
  STOCK POT.
  
  2.  ADD BAY LEAVES AND LEMON JUICE. BRING WATER TO A BOIL; REDUCE
  HEAT. COVER SIMMER 10 MINUTES.
  
  3.  REMOVE LEGS. SERVE, WITH DRAWN BUTTER OR MARGARINE (ABOUT 3 TBSP)
  AND LEMON WEDGES. GARNISH WITH PARSLEY.
  
  NOTE:  1.  IN STEP 1, 50 LB IS 100 ALASKAN KING CRAB LEGS.
  
  2.  SERVE WITH MELTED BUTTER OR DRAWN MARGARINE IN SIDE DISH.  ALLOW
  3 TBSP PER SERVING.  DRAWN BUTTER OR MARGARINE:  METL 10 LB BUTTER OR
  MARGA- RINE OVER LOW HEAT.  WHEN COMPLETELY MELTED, REMOVE FROM HEAT,
  LET STAND FOR A FEW MINUTES TO ALLOW MILK SOLIDS TO SETTLE TO BOTTOM.
  POUR OFF BUTTER OR MARGARINE FAT FROM MILK SOLIDS; PLACE IN A
  CONTAINER.  THIS IS DRAWN BUTTER OR MARGARINE READY FOR USE.
  
  3.  SERVE WITH LEMON WEDGES (13 LEMONS (3 LB 4 OZ A.P.), SLICED IN
  EIGHTS) AND PARSLEY GARNISH.
  
  Recipe Number: L12703
  
  SERVING SIZE: 1 LEG (5 O
  
  From the  (actually used today!).