Louisiana Marinated Crab Claws
- 2 teaspoons garlic
- 1 teaspoon parsley, chopped
- 2 tablespoons scallions, chopped
- 2 tablespoons butter, divided
- 2 tablespoons Cajun seasoning
- I used 1 tbs Tony Chachere's & 1 tbs Emeril's Original)
- 6 oz fresh crab claws (You can also make it with Shrimp or Crawfish)
- 3 oz chicken stock
- 1 oz Italian dressing
- Loaf of French Bread
- Place parsley, garlic, scallions and seasoning in saute' pan with 1 tbs of butter
- Saute' until butter is melted
- Add seafood, chicken stock, and Italian dressing and increase to high heat and toss until seafood is cooked through and through
- Add remaining butter and swirl into sauce; do not boil
- You can use additional scallions or parsley as a garnish for color
- Preheat oven to 350 degrees F to toast French Bread
- Slice French Bread into thin pieces (approximately ½")
- Drizzle with Olive Oil* optional
- Bake until toasted
- Serve around crab claws
To get the full flavor of this dish, dip and soak your French Bread into the sauce.
Recipe by NOLA Mommy at https://www.nolamommy.com/2011/09/louisiana-marinated-crab-claws/
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