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Dublin Lawyer Recipe

   
 

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     Dublin Lawyer

Category   Entrees - Maindishes
Sub Category   Gluten-Free
Servings   2

Ingredients
2 large cooked crabs (can use lobster as well)
2 Tbl butter
1 shollot, finely chipped
1/4 cup Irish whiskey
1/2 cup heavy cream
sea salt flakes
back pepper
pinch of cayenne pepper
pinch of paprika, to garnish (optional)
 

Instructions
1. Pull the claws and legs form the crabs and separate at the joints into sections. Crack with a mallet. Use a skewer or teaspoon to pick out the meat from all the sections except the claws. Set these aside. Pick out the meat from the body section, discarding the pointed gills, the stomach sac, and any sludgy brown sediment.
2. Melt the butter in a skillet over medium heat. Add the shallot and cook for 5 min, until soft. Add the crab meat and the reserved cracked claws.
3. Pour in the whiskey and ignite it. When the flames die down, stir in the cream. Season with sea salt, back pepper, and a pinch of cayenne. Stir for a few minutes until heated through.
4. Divide between tow warm plates. Garnish with a pinch of paprika, if using. serve with lightly cooked baby carrot and asparagus or peas.


Originally Submitted
9/5/2013





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