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Cut crab legs into 2-1/2 to 3 inch pieces. Sauté mushrooms, onion and garlic in oil until slightly softened. Add crab, pea pods and tomato; stir-fry until vegetables are crisp-tender and crab is thoroughly heated. Blend cornstarch and water; stir into pan juices. Cook and stir until juices are thickened and clear. Makes about 2 servings. Recipe can be doubled.
*About 6 ounces Alaska King crab meat can be substituted
**One green pepper, sliced vertically, can be substituted
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If you have any questions about Alaska seafood write to ASMI at:Info@AlaskaSeafood.org