YUMMY |
The finished product! |
The crabs bathing in the garlic butter. |
Here is what you need:
Dungeness Crab - Legs and Bodies
Bunch of Fresh Italian Parsley, Chopped
2 Whole Bulbs Garlic, (yes bulbs, not cloves), Chopped
12 oz Can Chicken Broth
1 Can of Beer
Extra Virgin Olive Oil
1/2 Stick of Butter
Old Bay Seasoning
Directions:
Put a large pot of water on the stove and bring to a boil for pasta.
Wash crabs well. In a large pot add enough olive oil to cover bottom of pan over medium high heat. When oil is heated, add the garlic and saute for one minute.
Add the butter and mix well until butter is melted. Add the crabs and coat well with the butter, garlic mixture. Add half of the parsley and stir until well incorporated. Shake on old bay seasoning and simmer for 5 minutes.
Add the chicken broth and beer, adding more old bay and the remaining parsley. Stir well, once sauce starts to boil reduce heat and simmer for 15 minutes.
Add a generous amount of salt to the pasta water then add the pasta. Once the pasta is finished, drain well and add to a pasta bowl, ladle the crab sauce over the pasta and mix well. Top with the crabs and serve immediately.
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