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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