Recipe of the Week




Prep Time: 1 Hour
Yields: 4–6 Servings

This crab recipe calls for many cloves of garlic. Once the garlic has been sautéed in the butter sauce and baked with the crabs, it becomes quite sweet. The garlic can then be spread on French bread and dipped in the butter sauce. Delicious!

1 dozen crabs, cleaned
40 cloves garlic, peeled and sliced
1 pound melted butter
1 cup olive oil
¼ cup diced onion
¼ cup diced celery
¼ cup diced red bell pepper
¼ cup sliced green onions
¼ cup chopped parsley
2 bay leaves
Worcestershire sauce to taste
Louisiana hot sauce to taste
salt and cracked black pepper to taste

Preheat oven to 400°F. In a large sauté pan, melt butter over medium-high heat. Pour in olive oil to prevent butter from burning. Add sliced garlic, onion, celery, bell pepper, green onions, parsley and bay leaves. Stir constantly to prevent garlic from scorching. NOTE: Garlic that is over-browned will taste bitter. Season to taste with Worcestershire, hot sauce, salt and pepper. Place crabs in a large casserole dish with a 1 or 2-inch lip and cover with garlic butter mixture. Bake 15–20 minutes, remove from oven and serve warm with hot French bread.




















print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295