Crab Paoli
December 13, 2009
Yeah!!! Crab season has started, a recipe from the archives. LooLoo
During crab season this is a must for entertaining. It’s fun, it’s easy, it’s fast and everybody loves it. I like to serve this succelent crab dish with a big green salad, and crusty french bread (dipping the bread in the sauce is a must). It’s so good!! 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.
- 2 fresh Dungeness crabs cooked, cleaned, and cracked
- 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 simmers 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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December 13th, 2009 at 6:30 pm
a true masterpiece. while eating, it is very difficult to decide between the crab and the bottom juices. crusty bread dipped into the savory blend of butter, wine and crab is just mouthwatering. yum!