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Copeland's of New Orleans Hot Crab Claws



  • 2 teaspoons garlic
  • 1 teaspoon parsley, chopped
  • 2 tablespoon scallions, chopped
  • 2 tablespoons butter, divided
  • 2 teaspoons Cajun seasoning
  • 6 ounces fresh crab claws, crawfish tails or shrimp
  • 3 ounces chicken stock
  • 1 ounce Italian dressing


  1. Place seasoning, herbs, garlic and half the butter in a preheated skillet; sauté until butter is melted.
  2. Add seafood, chicken stock and Italian dressing; increase heat to high and toss until seafood is cooked through.
  3. Add remaining butter; swirl into the sauce. Do not boil.
  4. Serve immediately.

Source: Chef Gina Cochener, Copeland's of New Orleans, Phoenix, Arizona


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