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  • Writer's pictureTommy Centola

Creole Butter Glazed Crab Fingers

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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