Boiled Crabs Bathed in Garlic Butter

Name: Boiled Crabs Bathed in Garlic Butter
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters butter; 6 blue crabs; 118 milliliters chopped fresh garlic; 2 Tbsps Old Bay seasoning, or to taste; 237 milliliters chopped parsley leaves; 6 servings Salt

Boiled Crabs Bathed in Garlic Butter is a gluten free, primal, pescatarian, and דל פחמימות, main course. One serving contains 436 calories, 30g of protein, and 33g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of parsley leaves, salt, old bay seasoning, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 42 minutes.

Instructions

In a large pot with a basket, boil the crabs in boiling water, making sure the water covers the crabs.

Ingredients you will need

Water

Equipment you will use

Pot

Add the Old Bay seasoning and salt. Cook the crabs until they are red, approximately 10 minutes, and then let crabs cool to the touch. Crack crabs and remove the lungs, leaving the roe in and claws attached. Crack the crab in 2 sections down the middle. In a deep skillet, melt the butter and add the garlic and parsley.

Ingredients you will need

Old Bay Seasoning

Parsley

Butter

Garlic

Crab

Salt

Equipment you will use

Frying Pan

Place the crabs in the butter mixture and then on a platter.

Ingredients you will need

Butter

Pour remaining butter from skillet onto the crabs before serving.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Equipment

Pot

Frying Pan

Ingredients

Servings:

237milliliters

butter 6

blue crabs 118milliliters

chopped fresh garlic 2Tbsps

Old Bay seasoning, or to taste 237milliliters

chopped parsley leaves 6servings

Salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.