1 # Margarine
6 medium soft shell crabs
Cajun seasoning blend
Sliced french bread
2 tbsp olive oil
7 cloves of garlic chopped
1/2 tsp salt
1/4 tsp black pepper
1 tbsp minced fresh parsley
2 cups fresh basil
4 cloves garlic minced
1 c. walnuts
1 c. olive oil
1 c. freshly grated Parmesan cheese
1/4 c. freshly grated Romano cheese
Salt and ground pepper to taste
In a food processor, chop basil, garlic and walnuts. With it running, slowly add olive oil in
a steady stream. Add cheeses, salt and pepper and pulse the mixer a couple times. Set aside.
Dredge the cleaned crabs in margarine and place in a hot skillet. Add about 1/3 of the
margarine and sauté crabs about 2- 3 minutes per side. Season to taste with blend during
the sautéing. Remove the crabs and place on warm platter, add all ingredients for
Bordelaise except the parsley, sauté 3-4 minutes, remove from heat and add parsley.
Lay slices of french bread on the plate, cover with Bordelaise, add crabs and top with
pesto, season to taste.