𝐇𝐎𝐖 𝐓𝐎 𝐌𝐀𝐊𝐄 𝐇𝐎𝐓 𝐂𝐑𝐀𝐁 𝐂𝐋𝐀𝐖𝐒| 𝐇𝐎𝐋𝐈𝐃𝐀𝐘 𝐀𝐏𝐏𝐄𝐓𝐈𝐙𝐄𝐑| 𝐅𝐀𝐌𝐎𝐔𝐒 𝐀𝐓 𝐂𝐎𝐏𝐄𝐋𝐀𝐍𝐃'𝐒 𝐑𝐄𝐒𝐓𝐀𝐔𝐑𝐀𝐍𝐓| 𝐂𝐑𝐄𝐎𝐋𝐄𝐂𝐀𝐉𝐔𝐍𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒

This is a recipe for a hot holiday appetizer that is famous at Copeland's Restaurants -- CREOLE CAJUN HOT CRAB CLAW FINGERS. Cracked Gulf crab fingers are seasoned with a spicy butter-based sauce and served warm with French bread for dipping. It is a favorite to serve during holiday parties, get-togethers or brunches. Give this good luvin from the oven recipe for delicious CREOLE CAJUN HOT CRAB CLAW FINGERS a try. And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’. 𝐋𝐈𝐍𝐊𝐒 𝐓𝐎 𝐌𝐑𝐒. 𝐂𝐋𝐎𝐓𝐄𝐀𝐋'𝐒 𝐂𝐑𝐄𝐎𝐋𝐄 𝐒𝐄𝐀𝐒𝐎𝐍𝐈𝐍𝐆: [𝗘𝗧𝗦𝗬]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗖𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀 [𝗔𝗠𝗔𝗭𝗢𝗡]: 𝗵𝘁𝘁𝗽://𝗯𝗶𝘁.𝗹𝘆/𝗖𝗿𝗲𝗼𝗹𝗷𝘂𝗻𝗰𝗼𝗻𝘁𝗲𝘀𝘀𝗮𝘀 𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒: 1-pound CRAB FINGERS 1 tablespoon EXTRA LIGHT OLIVE OIL 4 tablespoons SALTED BUTTER 2 heaping tablespoons MINCED GARLIC 1/2 teaspoon WORCESTERSHIRE SAUCE 1 teaspoon LEMON JUICE 1 teaspoon CREOLE SEASONING 1/2 teaspoon DRIED MARJORAM 1/2 teaspoon DRIED BASIL 1/2 teaspoon DRIED PARSLEY 1/2 teaspoon TABLE SALT 1/4 teaspoon RED PEPPER FLAKES 1/3 cup SHRIMP OR CRAB STOCK 1/2 teaspoon GRANULATED GARLIC