Title: Crab Claws
Categories: Appetizer
Yield: 12 Servings

48 Crab claws; cooked & cracked
2 Sticks butter; melted
2 tb Chopped garlic
3 tb Chopped parsley
4 oz Chablis wine
1/2 ts Garlic powder
1/2 Lemon; juice of
Salt & pepper to taste

Put 4 ozs. of melted butter in saucepan and saut‚ garlic very lightly; add
parsley and garlic powder. Then add wine and cook until wine is reduced to
about 2 ozs. Add the rest of the butter and lemon juice. Salt and pepper to
taste. Place crab fingers in while mixture is still hot and marinate 15
minutes.

From . Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.