1 lb snow crab clusters
1/4 cup butter
1 garlic clove, minced
1 1/2 teaspoons dried parsley
1/8 teaspoon salt
1/4 teaspoon fresh-ground black pepper
Cut a slit, length-wise, into the shell of each piece of crab.
Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent.
Stir in the parsley, salt and pepper. Continue to heat mixture until bubbling.
Add the crab legs, toss to coat; allow to simmer in the mixture until completely heated, roughly 5-6 minutes.
Serve with Simply Potatoes Mashed Potatoes.
5 pound spiral sliced ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
Preheat oven to 325°F.
Score ham and stud with whole cloves. Place ham in foil lined pan.
In the top half of a double boiler, heat corn syrup, honey and butter. Keep glaze warm while baking ham.
Brush glaze over ham and bake for 1 hour and 15 minutes. Baste ham every 10-15 minutes with honey glaze. During the last 4-5 minutes of baking, turn the broiler on to caramelize the glaze. Remove from oven, let sit a few minutes before serving.
Serve with Huntsinger Farms White Potatoes and Fresh Asparagus.
50 ct bag Mahogany Clams
1 stick butter
fresh lemon juice
1 tablespoon parsley
1/4 teaspoon black pepper
Place 1 inch of water in a large pot. Add clams to steam approximately 8-12 minutes or until clams open.
Discard any clams that do not open. Melt butter, stir in lemon parsley and black pepper.
Place clams on serving dish and serve with melted butter mixture and pasta (optional).
Save by using Mueller's Pasta.
1 medium egg
1 cup of bread crumbs
3 tablespoons of soy sauce
1 tablespoon of water
1/2 teaspoon of garlic powder
pinch of ground ginger
4 boneless trimmed pork chops
Beat the egg, soy sauce, water, ginger and garlic powder together in a pie plate. Sprinkle bread crumbs on waxed paper.
Dip the pork chops into the egg mixture, then breadcrumbs; coating evenly on each side.
Arrange in single layer on greased jelly roll pan. Bake at 350°F for 30 minutes.
Turn and bake for another 20 minutes until the chops are tender and no longer pink.
Serve with Mrs. T's Pierogies and Fresh Broccoli Crowns.
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