𝐇𝐎𝐖 𝐓𝐎 𝐌𝐀𝐊𝐄 𝐇𝐎𝐓 𝐂𝐑𝐀𝐁 𝐂𝐋𝐀𝐖𝐒| 𝐇𝐎𝐋𝐈𝐃𝐀𝐘 𝐀𝐏𝐏𝐄𝐓𝐈𝐙𝐄𝐑| 𝐅𝐀𝐌𝐎𝐔𝐒 𝐀𝐓 𝐂𝐎𝐏𝐄𝐋𝐀𝐍𝐃'𝐒 𝐑𝐄𝐒𝐓𝐀𝐔𝐑𝐀𝐍𝐓| 𝐂𝐑𝐄𝐎𝐋𝐄𝐂𝐀𝐉𝐔𝐍𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒

This is a recipe for a hot holiday appetizer that is famous at Copeland's Restaurants -- CREOLE CAJUN HOT CRAB CLAW FINGERS. Cracked Gulf crab fingers are seasoned with a spicy butter-based sauce and served warm with French bread for dipping. It is a favorite to serve during holiday parties, get-togethers or brunches.
Give this good luvin from the oven recipe for delicious CREOLE CAJUN HOT CRAB CLAW FINGERS a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
𝐋𝐈𝐍𝐊𝐒 𝐓𝐎 𝐌𝐑𝐒. 𝐂𝐋𝐎𝐓𝐄𝐀𝐋'𝐒 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆:
[𝗘𝗧𝗦𝗬]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗖𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
[𝗔𝗠𝗔𝗭𝗢𝗡]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗰𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
1-pound CRAB FINGERS
1 tablespoon EXTRA LIGHT OLIVE OIL
4 tablespoons SALTED BUTTER
2 heaping tablespoons MINCED GARLIC
1/2 teaspoon WORCESTERSHIRE SAUCE
1 teaspoon LEMON JUICE
1 teaspoon CREOLE SEASONING
1/2 teaspoon DRIED MARJORAM
1/2 teaspoon DRIED BASIL
1/2 teaspoon DRIED PARSLEY
1/2 teaspoon TABLE SALT
1/4 teaspoon RED PEPPER FLAKES
1/3 cup SHRIMP OR CRAB STOCK
1/2 teaspoon GRANULATED GARLIC

[@user-wm8di1so5d]

Turned out super yum! Thank you!!

[@vancedurham5310]

Awesome 👌

[@marykaterussell3529]

Thank you for sharing this! They look delicious and it’s such an easy to follow recipe! ❤

[@stacielake772]

Looks delicious!