Instructions: 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.

SERVING SIZE: 1 LEG (5 O

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