Thursday, November 8, 2012

Louisiana Crab Claws Bordelaise


This is quite possibly my oldest child's favorite dish in the entire world.  Any time he sees it on a menu, he feels compelled to order it... and it usually says "Market Price" if you catch my drift.  (By the way, these crab claws were $16.95 for the pound of them.. which is half of what they charge in a restaurant!)  But if you only knew how ridiculously simple and fast this appetizer is to make.. you would rush out and make some NOW!  The entire dish is done in about 15 minutes! There's no way you can beat that for a ritzy, fancy looking, delicious appetizer like this.  Note - Many restaurants call these "marinated crab claws," but some recipes for marinated crab claws are served cold.  This dish is served hot.

Now for some of  y'all who aren't from the South, you may be asking "What exactly is a Bordelaise anyway?"  Well, think of an awesome scampi recipe and jack that up a few notches!!  A Southern Bordelaise absolutely demands that you sop it up (a term Southerners use) with some good crusty French Bread.  So we end up with big meaty crab claws swimming in a buttery garlic and green onion sauce with a hit of tang from the dressing and lemon.  My oh my!

Here is a video tutorial:

Click for Printable Recipe 
Ingredients:  (enough for about 6 people as an appetizer)
  • 4 tsp garlic, chopped
  • 1 Tbsp parsley, chopped
  • 3 Tbsp green onions, chopped, plus more for garnish
  • 6 Tbsp butter, divided
  • 1 Tbsp Cajun (or Creole) seasoning
  • 16 oz fresh crab claws
  • 6 oz chicken stock
  • 2 oz Italian dressing


Step-by-Step: 
First, let me say.. have all of your mise en place (prepped ingredients) ready before you start, because this dish comes together VERY quickly! I did the measuring, chopping, and rinsing first, then from the minute I turned on the heat, they were done 10 minutes later.
Here it is... ready set go!
4 tsp chopped garlic (about 4 large cloves)

1 Tbsp chopped parsley

3 Tbsp chopped scallions (green onions)

1 Tbsp Cajun (or Creole) seasoning

4 Tbsp butter

6 oz chicken stock/broth

2 oz Italian dressing

1 pound of fresh Louisiana Crab Claws

I like to give mine a quick rinse under cool water.
Let's do it!

Add the butter to a preheated skillet.
4 Tbsp butter
You can tell the skillet is hot when it immediately starts bubbling and almost turning colors.
 Add in the Creole seasoning
1 Tbsp Creole Seasoning
 Add the parsley
1 Tbsp chopped parsley
 Add the green onions
3 Tbsp chopped green onions
 Add the garlic
4 tsp chopped garlic
 Saute until all the butter is melted and everything wilts down just a bit. 
 Add in the crab claws.
Note - be gentle.  You don't want to break them up!

1 pound of fresh crab claws
Add the chicken stock
6 oz chicken stock
 Add the Italian dressing
2 oz Italian dressing
Stir them around gently to bathe them in the sauce.  Turn up the heat and cook until the seafood is cooked through (maybe around 5-6 minutes).
Once cooked through, turn off the heat and add in the remaining butter.  This will make the sauce really silky.
2 Tbsp cold butter.
Garnish with extra chopped green onions and a squeeze of fresh lemon juice and serve hot with some crusty toasted or grilled French bread.  The French bread is to sop up all that fabulous juice.  (Is that even a legitimate word?)

Yum!

For a daintier presentation, serve them in individual tasting spoons, or even shot glasses.




Sadly, this is what you are left with in a matter of minutes!... but despite the empty plate, I sure did have some happy customers!

Written Directions
Add seasoning, herbs, garlic and 4 Tbsp butter in a preheated skillet.  Saute until the butter is melted. Add in the seafood, the chicken stock, and the dressing.  Increase the heat and cook until the seafood is cooked through.  Do not boil.  Turn off the heat and stir in the remaining butter.  Garnish with additional chopped green onions and serve hot with crusty French bread.

Food Nerd Notes:
Bordelaise sauce is a classic French sauce named after the Bordeaux region of France, which is famous for its wine.  The traditional sauce is made with dry red wine, bone marrow, butter, shallots, and demi-glace sauce. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace based sauces. The sauce has appeared on US restaurant menus since 1882, if not earlier.

Now, let's get to the New Orleans Bordelaise. 
A Bordelaise sauce in traditional New Orleans cooking is different from the French classical version.. The basic flavor is garlic, rather than red wine and bone marrow.  The sauce called Bordelaise in New Orleans is mostly likely a fusion of the French and the Creole - and as early as a 1904 recipe, calls for butter, olive oil, chopped shallots, garlic and parsley.  This combination is the foundation of the classic escargots bordelaises, a dish that was available in New Orleans restaurants in the early 1900's.


Check out this site for great deals on Crab
http://gan.doubleclick.net/gan_click?lid=41000613802463950&pubid=21000000000615268  


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2 comments:

  1. I made this the other night for my boyfriend and I's anniversary dinner and WOW it was ABSOLUTELY AMAZING! Followed the recipe exactly!! Thank you SO much for posting!!! xoxo

    ReplyDelete
  2. Yes, my dear...sop is a legit word. Most especially if you are from the south. We regular sop down here..... :-)
    Can't wait to try....need a new dish to SOP!!!

    ReplyDelete

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