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CATEGORY CUISINE TAG YIELD
Appetizer 12 Servings

INGREDIENTS

48 Crab claws; cooked & cracked
2 Sticks butter; melted
2 tb Chopped garlic
3 tb Chopped parsley
4 oz Chablis wine
1/2 ts Garlic powder
1/2 Lemon; juice of
Salt & pepper to taste

INSTRUCTIONS

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,
http://www.erols.com/hosey.

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