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Marty’s Garlic Crab

Marty’s Garlic Crab

 

 

This is not the kind of crab dish you’d eat in your

Sunday’s finest says its creator, Princeton Seafood Co-Owner Marty Botham. It can be quite messy and takes some time but Marty assures us that it is well worth the effort and is perfect for low-key, backyard dining.

Serves 4

1. Take 4 freshly cooked, cracked crab. Then cut the body section of each crab into four pieces.

2. In a saucepan, melt a pound of butter with a quarter cup of Italian salad dressing and 4 tablespoons minced garlic. Once the garlic is cooked (careful not to burn it!) add a pinch of lemon pepper seasoning.

3. Layer your crab pieces on a cookie sheet and generously paste the garlic marinade on the pieces with a pastry brush. “You’re trying to get the garlic on each part of the crab,” Marty says. Let this marinate for 20 minutes.

4. Heat the crab in the oven at 200 degrees Fahrenheit for 15 minutes. Pull it out midway through to paste with your garlic sauce again.

Grab yourself a cold beer, head to the backyard and you’re all set!

 

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