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.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!