| 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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