What is the best part of the classic escargot dish, the warm, bubbly garlic and parsley butter of course. Well, although most people love the garlic butter, it is the snails that some might not love. So let’s replace the snails with some of our beautiful jumbo lump crab. A simple, easy recipe first course that your guests will love and will only take minutes to prepare (and can be made ahead and heated when ready to serve). Some toasted baguette for dipping is essential for this one!
- Prep Time: 10m
- Cook Time: 20m
- Total Time: 30m
- Serves: 8
- Category: Appetizer, Brunch, Dinner, Gluten free, Jack's Catch And Pacific Cove, Jumbo Lump, Keto Friendly, Seafood, Side Dish
Ingredients
- 1 pound Jumbo Lump or Colossal Crab Meat
- 1 cup (2 sticks) Unsalted European style butter, softened
- 2 tablespoons Dry White Wine
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Ground Nutmeg
- 3/4 cup ¾ Cup of Parsley, finely chopped (1 large bunch)
- 3 tablespoons TBS Garlic, minced (about 1 head of garlic)
- 1 Large Shallot, finely chopped
- 2 tablespoons TBS EVOO
- 1 Baguette, cut into ½“ rounds
- Salt and Pepper
Instructions
- Preheat oven to 400⁰. Place baguette slices on a parchment lined baking sheet and brush each side with EVOO and season lightly with salt and pepper. Bake for about 8 minutes turning once, until nicely toasted but still somewhat pliable. Add the butter to a food processor and pulse until smooth and soft. Add the white wine, salt, pepper and nutmeg and process to incorporate. Add the shallot, parsley and garlic and pulse until completely incorporated. Place the compound butter in a pastry bag or plastic bag (cut of one corner of the bag). Add 1-2 pieces of crab to each cavity of a escargot dish and pipe the butter oven the crab to cover and fill the cavity. Place on baking sheets and bake for 10-15 minutes, until the butter is bubbling and the garlic no longer tastes raw. Serve with toasted bread slices for dipping.