Courtesy of Chef Jack Baker of Cosmo's Restaurant & Bar.
Seafood: Crab
Heat oil over medium heat in 6” sauté pan. Sauté garlic 10-15 seconds, then add crab claws and Creole seasoning and toss to combine.
Deglaze with white wine and Worcestershire, then add cream and reduce by half. Swirl in butter to combine and check seasoning.
Serve in a bowl garnished with green onion and with crusty French bread.
Below is the winning dish that took home the 1st Place prize at the Alabama Seafood Cook-Off. Redfish, its main ingredient, is commonly found in Alabama waters and is technically named Red Drum.
