Crab claws

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, .

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