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Soft Shell Crabs Broussardville

 

Ingredients

1 # Margarine

6 medium soft shell crabs

Cajun seasoning blend

Sliced french bread

Bordelaise sauce

Pesto sauce

Bordelaise Sauce

Margarine

2 tbsp olive oil

7 cloves of garlic chopped

1/2 tsp salt

1/4 tsp black pepper

1 tbsp minced fresh parsley

Pesto Sauce

2 cups fresh basil

4 cloves garlic minced

1 c. walnuts

1 c. olive oil

1 c. freshly grated Parmesan cheese

1/4 c. freshly grated Romano cheese

Salt and ground pepper to tasteiciRecipes

In a food processor, chop basil, garlic and walnuts. With it running, slowly add olive oil in

a steady stream. Add cheeses, salt and pepper and pulse the mixer a couple times. Set aside.

Dredge the cleaned crabs in margarine and place in a hot skillet. Add about 1/3 of the

margarine and sauté crabs about 2- 3 minutes per side. Season to taste with blend during

the sautéing. Remove the crabs and place on warm platter, add all ingredients for

Bordelaise except the parsley, sauté 3-4 minutes, remove from heat and add parsley.

Lay slices of french bread on the plate, cover with Bordelaise, add crabs and top with

pesto, season to taste.











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