Source: Chef Gina Cochener, Copeland's of New Orleans, Phoenix, Arizona

2 teaspoons garlic
1 teaspoon parsley, chopped
2 tablespoon scallions, chopped
2 tablespoons butter, divided
2 teaspoons Cajun seasoning
6 ounces fresh crab claws, crawfish tails or shrimp
3 ounces chicken stock
1 ounce Italian dressing

Place seasoning, herbs, garlic and half the butter in a preheated skillet; saut?until butter is melted. Add seafood, chicken stock and Italian dressing; increase heat to high and toss until seafood is cooked through. Add remaining butter; swirl into the sauce. Do not boil.

Serve immediately.