Doigts Des Crabes - Sauce Bordelaise (Crab Fingers Bordelaise)

"Elegant, Easy and Tasty"
(no serving size given)

1 lb. crab claws, shelled
4 T. Kerrygold* butter
4 T. Olive oil (I would use Extra Virgin* Olive Oil - EVOO*)
2 T. flat-leaf* parsley
2 T. garlic, chopped
Kosher* salt and freshly* ground pepper

Melt butter in a skillet. Add olive oil. Add parsley and garlic. Add S&P. Toss crab claws in sauce gently until hot. Serve from a chafing dish.

"Hope is the anchor of the soul".

Let us have Hope for Peace and Love Today, and EVERY day!!!

Love,

MM