Yield: 12 Servings
Measure | Ingredient |
---|---|
48 \N | Crab claws; cooked & cracked |
2 \N | Sticks butter; melted |
2 tablespoons | Chopped garlic |
3 tablespoons | Chopped parsley |
4 ounces | Chablis wine |
½ teaspoon | Garlic powder |
½ \N | Lemon; juice of |
\N \N | 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, .