This one is for the sea food lovers.

 

Ingredients

1-pound Snow Crab clusters, thawed if necessary

1/4 cup butter

1 clove garlic, minced

1 1/2 teaspoons dried parsley

1/8 teaspoon salt

1/4 teaspoon fresh-ground black pepper

Directions

Cut a slit, length-wise, into the shell of each piece of crab.

Melt the butter in a large skillet over medium heat; cook the garlic in the butter until translucent; stir in the parsley, salt, and pepper. Continue to heat mixture until bubbling. Add the crab legs; toss to coat; allow to simmer in the butter mixture until completely heated, 5 to 6 minutes.

 

 

Snow crab legs with a garlic and butter sauce with Chang Mai coated diver scallops, habanero infused salt steamed lobster tail on a bed of wild brown pecan rice and sauted 21-25 shrimp drawn together by a cool rémoulade sauce and paired with a delicious 2010 Dumaine De Chevaunet Touraine sauvignon

Enjoy

Chef De Cuisine🍷