The Outdoor Kitchen Show     |     home

Crab Fingers
Super easy! Make sure crab fingers are completely defrosted before cooking. If you are using seasoned bread crumbs and salted butter, make sure your cajun seasoning is low or no salt. Otherwise, use plain bread crumbs to avoid sodium overload.

1 container crab fingers
1/2 stick butter
1/2 cup white wine (whatever you like to drink)
1/2 cup bread crumbs
cajun seasoning to taste
(Optional add-ins: parmesan cheese, fresh parsley or other favorite herb)

In a large skillet, melt butter over medium-low heat. Add wine and let bubble for a minute or two until wine reduces a little. Add crab fingers and toss to coat well with sauce. Season well. When mixture gets bubbly again, toss in the bread crumbs, incorporate well. If adding parmesan cheese or herbs, add with the bread crumbs. Serve immediately. (The longer the crab fingers cook, the tougher they get.)