Smoked Blue Crab Fingers

Smoked Blue Crab Fingers | 0 Comments
From Banana Bread Pudding, Aired on Wed 6/15
Chef Jeff Henderson,


1. In stainless steel sauté pan over medium-high heat, add butter and olive oil. Add shallots and cook until softened. Add garlic and cook until fragrant. Pour in wine and reduce to half. Add lemon juice, capers and heavy cream to pan. Cook sauce until desired thickness; stirring occasionally. Season with salt and pepper to taste.

2. Using a stovetop wood smoker, smoke crab fingers according manufacture instructions. Add crab fingers, lump crab, okra and tomatoes to sauce.  Stir and simmer until okra is tender, about 2-3 minutes.

3. Spoon crab fingers and caper sauce into a bowl. Serve with rice and garnish with flat leaf parsley.   

  • 2 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2/3 c. sweet white wine
  • Juice from 1 fresh lemon
  • 2 tbsp. capers, preferably salt-packed, rough chopped
  • 1/3 c. heavy cream
  • Kosher salt taste
  • Freshly ground black pepper to taste
  • 1 ½ dz. crab fingers
  • ½ lb. lump crab meat
  • Fresh okra, sliced
  • 1 small creole tomato, diced
  • 1/3 c. steam white rice
  • Torn French bread (optional)
  • 1 tbsp. fresh flat-leaf parsley, chopped

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