From A Past Edition Of The New Orleans Menu Daily By Tom Fitzmorris Sauteed Crab Claws With Garlic Butter Crab fingers--the claw with the bottom jaw removed and the shell peeled from the meat--are the most economical form of blue crabmeat. They make a wonderful appetizer that can be prepared a number of ways. This one  is probably the version with the greatest number of calories. But so what? Eat a few as an appetizer and then move on to the tofu if you think it will kill you. 1 stick butter 1 small head garlic, peeled and chopped 1 lb. crab fingers 1 tsp. Creole seasoning 1/4 tsp. salt 1 Tbs. freshly-squeezed lemon juice 1/4 cup dry white wine 2 green onions, thinly sliced 1. Melt the butter in a skillet over medium heat. Add the garlic and sauté until fragrant. 2. Add the crab fingers and sprinkle with Creole seasoning and salt. Agitate the pan to cook the crab fingers evenly. 3. After two minutes, mix the wine and lemon juice and pour into the pan. Add the green onions. Agitate the pan to stir the ingredients together, and bring to a light boil for two more minutes. The sauce should have a somewhat creamy appearance. 4. Serve crab claws in a bowl with all the sauce for dipping. Some toasted French bread crescents would be nice to dip in there, too. Serves four. Click here for an index of recipes from past editions. © 2007 Tom Fitzmorris. All rights reserved. news@nomenu.com