Recipe: Crab Claws
Yield: 12 Servings
48 Crab claws; cooked & cracked 2 Sticks butter; melted 2 tb Chopped garlic 3 tb Chopped parsley 4 oz Chablis wine
1/2 ts Garlic powder
1/2 Lemon; juice of
Salt & pepper to taste
Put 4 ozs. of melted butter in saucepan and saut garlic very lightly; add parsley and garlic powder. Then add wine and cook until wine is reduced to about 2 ozs. Add the rest of the butter and lemon juice. Salt and pepper to taste. Place crab fingers in while mixture is still hot and marinate 15 minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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