California Farm Sherry Steamed Crab Claws
Sherry Wine Steamed crab claws with unsalted butter, a twelve minute gourmet dinner, served on fresh farm baked sour dough bread, avocado, tomato, lettuce and Mayo. Wash down with fresh avocado tea. Best fingerfood ever!
California Farm Sherry Steamed Crab Claws
Sherry Wine Steamed crab claws with unsalted butter, a twelve minute gourmet dinner, served on fresh farm baked sour dough bread, avocado, tomato, lettuce and Mayo. Wash down with fresh avocado tea. Best fingerfood ever!
Open in Cookpad AppSteps
- 1
In dutch oven with lid, bring sherry wine to boil with fresh California bay laurel leaves to create steam.
- 2
When steaming, add cracked crab claws, unsalted butter, oyster sauce, steam till flesh is pink, 12 minutes.
- 3
Remove crab, place on family style serving platter. Make sauce from leftover Sherry, add 4 Tbs water, parsley, pepper, place in dipping bowl.
- 4
Toast sour dough bread till golden. Make sandwiches with toast, mayo, chunked ripe avocado, diced tomatoes, shredded lettuce, lemon wedges. Serve with cracked snow crab claws in the shell. Use claw pinchers to remove crab meat from claws. Fingerfood. Save or simmer shells for future crab bisque. Freezes well.
- 5
- 6
Eat crabmeat over toasted sour dough bread with avocados, diced tomatoes, avocado mayo, and shredded lettuce. Dip in crab Sherry sauce or avocado mayo.
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