Skip to content

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


Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more