| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| European | Essnce03 | 1 | servings | |
INGREDIENTS
| Water | ||
| 1 | Bouquet garni | |
| 1/4 | c | Crab boil |
| 3 | Lemons; cut in half | |
| 2 | Garlic heads; slit in half | |
| 1 | Blue Crab | |
| 1 | Dungeness Crab | |
| 1 | Green Shore Crab | |
| 1 | Stone Crab | |
| 1 | Common European crab | |
| 2 | Queen Crab claws | |
| 2 | Snow Crab claws | |
| 2 | King or Alaskan claws | |
| Bloody Mary Sauce; see * Note |
INSTRUCTIONS
* Note: See the "Bloody Mary Sauce" recipe which is included in this collection. Bring a large pot of water to a boil. Add bouquet garni, crab boil, lemons and garlic. Add the largest of the crabs first adding the remainder of the crabs and removing the crabs as they become cooked. In a sauce pan, melt 1/4 cup of butter with a few peeled garlic cloves. Simmer the butter for 3 to 4 minutes to infuse the garlic into the butter. Remove from the heat and discard the garlic cloves. Serve immediately as a dipping sauce. Place the crabs on a platter and arrange the sauces around the platter. This recipe yields ?? servings Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2342 broadcast 04-20-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-20-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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