Garlic Crabs
1/4 C. olive oil
1/4 C. butter
3 tsp. chopped garlic
1 tsp. Old Bay
seasoning
1 doz. crabs, cleaned
1/2 C. white wine
1 C chicken broth
Break off claws of
crabs, clean body cavities. In a large pot, warm
butter and oil and stack crabs, layering with garlic
and Old Bay seasoning. Pour wine and broth over
top. Cover tightly and steam. Do not remove the
lid except to turn once. When turning, douse crabs
with liquid using a turkey baster. Sprinkle with
more garlic and Old Bay seasoning to taste. Test
for doneness by tasting a claw. This is a recipe my
husband Sam and I developed after enjoying garlic
crabs in a few restaurants for years. We finally
experimented until we got it "right."
Marylyn Abate
