(Ignore the .biz)
for the stock - shrimp shells from 22 shrimp (21-25 count), 2 fresh blue crab, 1 qt. water and 2 bay leaf.
toast 1 c. panco breadcrumbs with 2 T. olive oil and 1/4 tsp. salt in a non-stick skillet if available, toast over low flame until golden, when cool add 2T. FRESH minced parsley
1/2 c. minced shallots, 1&1/2 T. fresh mined garlic cloves, 1/4 c. finely sliced scallions, 1/2 c. dry white wine(no cooking wine), 2 T. butter, 1/2 tsp. tobasco sauce, 1 lb. lump crabmeat, 1/2 stick butter and 3 garlic cloves for sauce.
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About Robert Khoury
Easy gourmet recipes for the home cook, not the professional, lots of cooking tips.
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