| 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
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