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