When you are at the market it seems that the ingreadiants call your name. The crabs in their tank were doing exactly that. My girls had fun letting them run around the backyard when I came home with them. A new twist on playing with your food.
This recipe is really easy & makes a nice broth that can be enoyed with fresh crusty bread.
2 large live crabs
2 shallots - finely diced
7 garlic cloves - finely grated
1/2 Tsp. red pepper flakes
1/2 bottle crisp white wine
Fresh chives - finely chopped
Clean & seperate out the crab. Remove the claws & body cavity. Divide body into half. Of coarse you can have your butcher do this. Rinse off the pieces.
Heat a large pan. Add 2 Tbsp. olive oil & 2 Tbsp. butter. When the butter melts add the shallots and red pepper flakes, and let cook till soft. Reduce the heat to low, add garlic and let the garlic infuse into the butter. After 5 minutes bring the heat back up to medium and add the crab. Saute for about 5 minutes. Add salt & pepper to taste. Add half a bottle of white wine. Cover & let simmer for 15 minutes. If you feel like it needs more wine go ahead and add some.
Open the lid & check to see if the crab is translucent. Careful not to over cook the crab. Sprinkle the chives over the crab.
Serve in a bowl with broth, bread & of coarse garlic butter to dip the crab in. Dig in and enjoy.
Garlic Butter:
1 stick of butter
10 cloves of garlic - finely diced
On low heat melt the butter & garlic. Let the garlic infuse slowly. If any milk solids appear on top remove them with a spoon. Let the butter cook for about 20 to 30 minutes on very low heat.
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