Posted by GayleL - May 15, 2001

Source: wsfa.com March 23, 2000 - recipe from Chef Pat Brewer, Dockside Grill

2 ounces white wine
1 teaspoon lobster base
1 teaspoon roasted garlic
2 tablespoons sun-dried tomatoes
1/2 teaspoon red pepper flakes
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 pound crab claws
1 tablespoon lemon juice
1 tablespoon heavy cream
1/4 pound butter, cut in pats
2 tablespoons Parmesan cheese
1 teaspoon parsley, chopped fine

In a saut?pan add the wine, lobster base, roasted garlic, sun-dried tomatoes, red pepper flakes, basil and thyme. Allow liquid to reduce until almost all gone. Add the lemon juice and heavy cream and allow to reduce by half. Now add the crab claws and the butter a pat at a time. While adding the butter, keep the pan moving to keep the butter from breaking. When all the butter is added, remove from the heat and place in a serving dish. Top with Parmesan cheese and parsley and serve.