4 crab legs
2 c. chicken or vegetable stock
1 c. heavy cream
2 Tbsp. dry Sherry (optional)
1 Tbsp. fresh basil, chopped
1 jar (24 oz.) H-E-B or Central Market Marinara or Mushroom Spaghetti Sauce
Cut a large slit down each crab legs with kitchen scissors; remove the meat, cut into bite-sized chunks and set aside.
Place stock, heavy cream, and sherry in a large pot. Bring to a simmer over Medium heat. Add fresh basil, marinara and crab. Simmer 8-10 minutes, just to heat through. Serve immediately.
Serving size: 485g, Calories: 410, Fat Calories: 230, Total Fat: 26g, Saturated Fat: 4g, Cholesterol: 155mg, Sodium: 1700mg, Carbohydrates: 12g, Dietary Fiber: 1g, Sugar: 8g, Protein: 30g, Iron: 15, Calcium: 15, VitaminC: 30%, VitaminA: 25%