Cracked Crabs
Cracked Crabs might be just the main course you are searching for. This recipe serves 12. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 235 calories, 21g of protein, and 16g of fat. Head to the store and pick up bay leaves, hot sauce, ground cayenne pepper, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, fodmap friendly, and pescatarian diet.
Instructions
Combine first 5 ingredients and 1 gallon water in a large stockpot over high heat. Bring to a rolling boil.
Add crabs, and cook 4 to 5 minutes or until bright orange-red.
Remove crabs with skimmer or tongs, and let cool slightly.
Stir together butter and hot sauce; serve on the side with boiled crabs.
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. The Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
![Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay]()
Xavier Monnot Bourgogne Les Grandes Coutures Chardonnay
Chardonnay Les Grandes Coutures is from three plots bordering Meursault with vine ages from 15 to 51 years. Soils are predominantly argile (clay), bringing weight and texture to this Bourgogne Blanc.The 2015 vintage shows aromas of ripe melon, hazelnut, and lemon custard, and tend to be broader and more textural than wines from neighboring villages. Aging small French oak barrels lends notes of toast and vanilla.White Burgundy, with its richness, texture, and toasted flavors pairs well with light fish and shellfish and can counterbalance cream-based sauces. Oak-aged Chardonnay from warmer climates lends itself well to grilled fish, starches, butter, and toasted nuts.