Crab Paoli
March 13, 2008
I found this fabulous recipe from a cookbook “Cooking at the Winery with Jim May” that I aquired while wine tasting at the Alderbrook Winery a few years ago. This recipe was given to Rob Weinstock, Vineyard Manager at Alderbrook and his family more than forty years ago by the great San Francisco restauranteur Joe Paoli. Go to www.alderbrook.com to check out this beautiful winery. During crab season this is a must for entertaining. It’s fun, It’s easy, it’s fast and everybody loves it. Please enjoy!
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- 2 fresh Dungeness crabs cooked and cleaned
- 1/4 pound butter
- 1/4 cup olive oil
- 2 teaspoons Tabasco
- 4 tablespoons Worcestershire sauce
- 1/2 cup white wine
- 4 cloves garlic, crushed
- 6 sprigs rosemary
- Pepper to taste
Mix all ingredients, except crab, in a sauce pan large enough to hold the crab when added.
Simmer for 20 minutes until well blended.
Add crab and spoon sauce over it as it cooks for an additional 10 minutes.
Serve with crusty French bread, a green salad and lots of napkins.
- Serves 4
- Total time: about 40 minutes
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