Instructions: Cut crab legs into 2 1/2- to 3-inch pieces. Melt butter in 10-inch round or 8- by 8- by 2-inch microwave proof dish at High about 30 seconds; add mushrooms, green onion, sherry and lemon juice. Cover with waxed paper. Microwave at High 2 minutes; rotate dish 1/4 turn after 1 minute.

Add crab legs, meat-side down; cover with waxed paper. Microwave at medium 3 to 4 minutes or until thorughly heated; rotate dish 1/4 turn after 1 1/2 minutes.

Conventional Method: Melt butter in skillet; add lemon juice. Saute crab legs, meat-side down; turn and push to sides of skillet. Saute mushrooms and onion; splash sherry over all ingredients. Serve immediately.

This recipe yields 2 servings. Recipe can be doubled.

Serving Tip: Serve over cooked rice.

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