Seafood Feast
Saute chopped garlic, Vidalia onion, celery, and sliced portabello mushrooms in sunflower or olive oil and half a stick of real butter. You may use more butter to taste. Place crab legs in a deep casserole or a broiling pan. Pour butter sauce over crab legs and add 1/2 cup to 1 cup water. Let cook seven to eight minutes at 375 degrees. Meanwhile, use the same sauté sauce (no water) as a starter for shrimp. Add Emeril's Essence, Southwest, Bayou Blast or Tone's Southwest spice. Shrimp turn pink when done, about 3-5 minutes. Don't overcook. Boil Ronzoni Gluten-free spaghetti. Make sure to boil Ronzoni longer than the package calls for. Serve shrimp and sauce over spaghetti with crab legs on the side. Great with asparagus blanched and baked about fifteen minutes in the same garlic-butter sauce with some lemon pepper added.