Yield: 12 Servings
|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, .