Roasted Crab and Clam bake Recipe
Ingredients
| Crab claws | 3 Pound | |
| Clams | 16 | |
| 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 | |
| Salt | 1⁄2 Teaspoon | |
| Minced garlic | 2 Teaspoon (fresh) | |
| Hot pepper sauce | 1 Teaspoon | |
| Bay leaves | 3 | |
| Butter/Margarine | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 6332 Calories from Fat 1560
% Daily Value*
Total Fat 178 g273.5%
Saturated Fat 47.5 g237.4%
Trans Fat 0 g
Cholesterol 1789.8 mg596.6%
Sodium 7275.8 mg303.2%
Total Carbohydrates 873 g291.1%
Dietary Fiber 97 g388.1%
Sugars 116.8 g
Protein 420 g840.8%
Vitamin A 283.1% Vitamin C 935%
Calcium 209.5% Iron 702.7%
*Based on a 2000 Calorie diet
Directions
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.
Chef
