1Clean the crabs alive, just rip the backs off by holding the back end with your thumb and use your left hand to pull off from the pointed side (the right side). Then pull off the apron spoon underneath. Clean out the lungs and guts.
You can purchase them clean from your seafood store
2Using a large pot, pour 1/2 cup of olive oil, 2-3 sticks of butter and saute the garlic and red pepper.
Add crabs , sprinkle with salt, black pepper and granulated garlic
Saute for 10-12 minutes
Add 1/2 to a cup of white wine
3eat with a loaf of good bread or make a pound of linguine and your in heaven!
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
How to Cook with Garlic
Keep it whole to avoid burnt bits.
Rosemary and Garlic Roasted Potatoes
Perfect roasted potatoes are super easy, and pair beautifully with almost everything. Preheating the oiled pan and thoroughly drying the potatoes help them form a golden crust, while the insides turn creamy. Garlic and rosemary are classic flavors, but you can vary the seasoning based on your meal. Read more.
Hate Peeling Garlic? Microwave it!
Dread the tediousness of peeling garlic? In this CHOW Tip, Jenny Stewart shares a secret to getting the task done with minimal effort: Microwave your garlic for about 20 seconds before peeling it. This won't completely remove the husk, but it'll make the garlic cloves slide out with surprising ease.