Restaurant Recipes
Dockside Grill Sauteed Crab Claws
Ingredients
- 2 ounces white wine
- 1 teaspoon lobster base
- 1 teaspoon roasted garlic
- 2 tablespoons sun-dried tomatoes
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 pound crab claws
- 1 tablespoon lemon juice
- 1 tablespoon heavy cream
- 1/4 pound butter, cut into pats
- 2 tablespoons Parmesan cheese
- 1 teaspoon parsley, chopped fine
Instructions
- In a sauté pan add the wine, lobster base, roasted garlic, sun-dried tomatoes, red pepper flakes, basil and thyme. Allow liquid to reduce until almost all gone.
- Add the lemon juice and heavy cream and allow to reduce by half.
- Now add the crab claws and the butter a pat at a time. While adding the butter, keep the pan moving to keep the butter from breaking. When all the butter is added, remove from the heat and place in a serving dish.
- Top with Parmesan cheese and parsley and serve.
Attribution
Posted by GayleL at Recipe Goldmine - May 15, 2001.
Source: wsfa.com March 23, 2000 - recipe from Chef Pat Brewer, Dockside Grill