JONAH CRAB CLAW IN WINE SAUCE
454 g Jonah crab claws
2 tbsp virgin olive oil
2 tsp minced garlic
1 shallot or small onion or 2-4 green onions
1 cup fish stock (1 fish bouillon cube in 1 cup of water)
1/4 cup white wine
1 tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp red pepper flakes (optional)
1/4 cup fresh parsley, chopped (1/8 cup parsley dried)
1. In a large saucepan, on medium, heat olive oil. Add shallot (or onion) and garlic. Saute until lightly browned, about 2 minutes.
2. Add stock, wine, butter, lemon juice, salt, black pepper, and red pepper flakes. Simmer and cook for 4 minutes. Stir in parsley and crab claws into broth, cover, and cook until crab is heated through, about 5-7 minutes.
3. Serve with lemon wedges and a cracking tool.
Enjoy Jonah crab claws as a side dish or an appetizer. Serve with a crusty bread to dip in wine sauce. The lemon zest will enhance the savoury seafood flavour. Serve on a plate, in a quiche dish or crock style cooking ware.