1 pound margarine
6 medium soft shell crabs
Cajun seasoning blend
sliced French bread
Bordelaise sauce
pesto sauce
Bordelaise Sauce:
margarine
2 tablespoons olive oil
7 cloves garlic, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon minced fresh parsley
Pesto Sauce:
2 cups fresh basil
4 cloves garlic, minced
1 cup walnuts
1 cup olive oil
1 cup freshly grated Parmesan cheese
1/4 cup freshly grated Romano cheese
salt and ground pepper to taste
In a food processor, chop basil, garlic and walnuts. With it running, slowly add olive oil in a steady stream. Add cheeses, salt and pepper and pulse the mixer a couple times. Set aside. Dredge the cleaned crabs in margarine and place in a hot skillet. Add about 1/3 of the margarine and saute crabs about 2 to 3 minutes per side. Season to taste with blend during the sauteing. Remove the crabs and place on warm platter, add all ingredients for Bordelaise except the parsley, saute 3 to 4 minutes, remove from heat and add parsley. Lay slices of French bread on the plate, cover with Bordelaise, add crabs and top with pesto, season to taste.
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