Roasted Crab and Clam bake
|Crab claws||3 Pound|
|Red potatoes||8 (new)|
|Ears of corn||8 (fresh)|
|Onions||2 Medium, cut into 2" pieces|
|Fresh parsley||1 Cup (16 tbs)|
|Fresh basil leaves||1⁄4 Cup (4 tbs)|
|Dry white wine/Chicken broth||1 Cup (16 tbs)|
|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Ground pepper/White pepper||1 Teaspoon, coarsely ground|
|Minced garlic||2 Teaspoon (fresh)|
|Hot pepper sauce||1 Teaspoon|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Heat oven to 400 degrees
In a large roasting pan layer crab, clams, potatoes, corn, and onions.
in a medium bowl stir together remaining ingredients (except bay leaves and butter); pour over the ingredients in the roasting pan. add bay leaves. cover and bake for 30 minutes then, stir ingredients to baste with pan juices. continue baking covered, stirring after 15 minutes, for 30 to 35 minutes. or until seafood is steamed and the vegetables are fork tender. remove bay leaves. dot butter over the top of the seafood and vegetables. serve with pan juices.