Sautéed Crab Claws

Sautéed Crab Claws

Serves 2. Recipe is from Hammond High Magnet School’s ProStart.

For pesto:

1 clove garlic, minced

9 leaves basil, chiffonade

3/4 oz. olive oil

1. Place 2⁄3 of the chiffonade of basil, about 6 leaves, and garlic in a mortar. Grind with pestle until smooth. Add olive oil and mix thoroughly. Set aside.

For crab claws:

1 oz. oil

1 small shallot, chopped

2 cloves garlic, minced

1 oz. red, yellow and green bell pepper, finely minced

1 oz. white wine

1/2 lemon, juiced

12 jumbo crab claws

1 oz. heavy cream

1 oz. butter

Pinch of salt

Pinch of pepper

1. Heat oil in a skillet, covered, for 11/2 minutes. Add shallots, garlic, bell peppers and pesto and stir. When bubbling, stir in white wine. Reduce slightly.

2. Add lemon juice and heavy cream and stir. Add crab claws and toss to coat. Allow to rest 1 minute and finish with butter, salt and pepper.

For bread:

11/2 ozs. butter

11/2 ozs. olive oil

4 slices French bread

1/2 oz. red, yellow and green bell pepper, finely minced

1. Heat skillet to a medium temperature, then melt the butter and olive oil together. Add the bread slices and cook until golden brown, then remove from heat.

2. To plate, place the bread slices on a plate and top with sauce. Arrange crab claws on top. Garnish with bell peppers and remainder of basil.