Crab fingers are a great appetizer, because your guests can pick them up, dip and enjoy! I am using a small drizzle of lemon infused olive oil at the end that can be replaced with a small drizzle of a lemon. However, I highly recommend the lemon infused olive oil. Lemon Infused Extra Virgin Olive Oil can be purchased on-line at Spicewood Food Company.
Crab Fingers and Sauce
1 – 16 oz. container of crab fingers
1 cup of vodka
4 tablespoons of butter
A drizzle of Lemon Infused Extra Virgin Olive Oil or a small drizzle from the juice of a fresh lemon
1 lemon to create the bowl displayed
Heat vodka in a medium skillet over medium high heat. Be careful when working with the vodka over a flame, because it can flare up. Make sure you use a large enough skillet to avoid this happening. Also, make sure a lid is near by to place over top of the skillet in the unlikelihood you do experience a flare up. Reduce by half and add butter. Whisk together. While sauce is reducing, cook crab fingers. In a medium pot fill half way with water and bring to a boil over medium high heat. Add crab fingers and cook for 2 minutes. On a large platter place crab fingers in any decorative manner. There are several options for serving the sauce. As shown, I have cored a lemon to create a bowl and poured the sauce in the lemon bowl. If you don’t want to go this extent, use a small dipping bowl. Optionally pour vodka sauce evenly over crab fingers. Garnish with parsley and a small drizzle of lemon infused oil over crab fingers. Remember just a hint of it.
Try J. Lohr Arroyo Seco Riverstone Chardonnay (California), Rodney Strong Chardonnay (California), Ferrari Carano Chardonnay (Alexander Valley) or Irony Chardonnay (Napa Valley).