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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Crab Claws Geautreaux


2 Tbs olive oil

1 1/2 Tbs garlic, minced

1 tsp kosher salt

1/4 cup white wine

1/2  cup chicken broth

1 cup Wishbone Italian Dressing

2 lb. fresh blue-crab fingers

1 tsp Creole Seasoning

1/2 tsp fresh ground black pepper

¼ cup unsalted butter, cut into small cubes

2 Tbs fresh parsley, chopped


Place the olive oil in a very large, heavy duty sauté pan over low-medium heat. Place the garlic and salt in the heated oil and cook for 2-3 minutes, stir constantly to prevent burning. Add the white wine, chicken broth and Italian dressing and bring it to a simmer. Add in the crab claws and cook for 4-5 more minutes, just until the crab is hot. Add in the butter and parsley and gently stir until the butter is completely incorporated. Serve immediately.

Yield: 8-10 servings


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