Crab claws
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 48 | Crab claws; cooked & cracked | |
| 2 | Sticks butter; melted | |
| 2 | tablespoons | Chopped garlic |
| 3 | tablespoons | Chopped parsley |
| 4 | ounces | Chablis wine |
| ½ | teaspoon | Garlic powder |
| ½ | Lemon; juice of | |
| Salt & pepper to taste | ||
Directions
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, .