Cream Sauced Frog Legs Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Frog legs1 Pound (Fresh Or Frozen)
 All purpose flour3 Tablespoon
 Salt1⁄2 Teaspoon
 Dried tarragon1⁄4 Teaspoon, crushed
 Pepper1 Dash
 Cooking oil1 Tablespoon
 Finely chopped onion1 Tablespoon
 Light cream3⁄4 Cup (12 tbs)
 Snipped parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1169 Calories from Fat 640

% Daily Value*

Total Fat 73 g111.8%

Saturated Fat 37.4 g187%

Trans Fat 0 g

Cholesterol 426.6 mg

Sodium 1306.7 mg54.4%

Total Carbohydrates 43 g14.2%

Dietary Fiber 2.1 g8.3%

Sugars 1.1 g

Protein 84 g167.7%

Vitamin A 67.3% Vitamin C 37.9%

Calcium 25.2% Iron 57.3%

*Based on a 2000 Calorie diet


Thaw frog legs, if frozen.
Separate into individual legs.
Preheat Meal Browner browning dish at HIGH for 6 minutes.
Meanwhile, in paper or plastic bag, combine flour, salt, tarragon, and pepper; shake frog legs in flour mixture, a few at a time, to coat thoroughly.
Reserve 2 teaspoons flour mixture.
Pour cooking oil into browning dish.
Cook frog legs, covered, in browning dish at HIGH for 4 minutes.
Turn and cook, covered, at HIGH for 3 minutes or till tender.
Remove to serving platter; keep warm.
Drain pan juices into 2-cup glass measure.
Cook onion in pan drippings at HIGH for 1 minute.
Blend in reserved flour mixture.
Stir in light cream.
Cook at HIGH for 2 1/2 to 3 minutes or till thickened and bubbly, stirring after each minute.
Spoon cream sauce over frog legs.
Garnish with snipped parsley.