One of my most favorite appetizers is crab fingers. The ony problem is that here in Arkansas, you can only find the fired. Here's a recipe for non-fired claws.
2 tablespoons olive oil
1 red onion, minced
1 bell pepper, minced
2 cloves of garlic, minced
2/3 cup dry white wine
1 bay leaf
Creole seasoning
1 pound Louisiana crab fingers
1 cup sliced cherry tomatoes
2 tablespoons fresh chopped parsley
1 stick cold butter, chopped
4 green onions, chopped
Heat oil in a large skillet over medium heat. Add red onino; sauté 5 minutes. Add bell pepper and garlic; sauté 3 minutes. Deglaze with wine. Add bay leaf, 1/2 teaspoon Creole seasoning. Simmer until liquid has reduced by half. Remove and discard bay leaf. Add crab fingers, sliced tomatoes, and parsley, sauté 4 to 5 minutes or until crab fingers are hot. Remove from heat. Add cold butter, 2 tablespoons at a time, stirring until butter has completely melted. Taste; adjust seasoning. Serve.
Enjoy!!!
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!
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