Crab claws can be purchased frozen and are great to keep on hand for an unexpected visit; they are come precooked unless you buy the live crabs. They are very elegant and give the impression that you have made a very special meal for the guests you want to impress. I found this recipe on the menu of the Pacífico Restaurant in Cali and they showed me how it was done. Here it goes!
Ingredientes:
- 2 pounds precooked crab claws, thawed if frozen, and rinsed
- 6 tablespoons butter
- 2 tablespoons garlic paste (page XXX)
- 1 teaspoon minced parsley, plus extra for serving (optional)
- ¼ seafood bouillon cube
- Place the claws into a large sauté pan. Turn on the heat to medium and warm them up for 2 minutes.
- Add the butter, mix, and cook 2 minutes more.
- Add the garlic paste, parsley, and seafood bouillon cube, and cook for 3 minutes more.
- Sprinkle with more parsley if desired and serve.
