Big John's N'awlins Crab

• 1 lb butter, softened
• 6 medium soft shelled crabs, cleaned
• 12 French bread, loaf sliced
• cajun seasoning
• 2 tablespoons olive oil
• 7 cloves garlic, chopped
• 12 teaspoon salt
• 14 teaspoon black pepper, ground
• 1 tablespoon parsley, minced
• 2 cups fresh basil leaves
• 4 cloves garlic, minced
• 1 cup walnuts, shells removed
• 1 cup olive oil
• 1 cup parmesan cheese, grated
• 14 cup romano cheese, grated
• salt and pepper

1. In a food processor, chop basil, garlic and walnuts.
2. With it running, slowly add olive oil in a steady stream.
3. Add cheeses, salt and pepper and pulse the mixer a couple times.
4. Set aside.
5. Dredge the crabs in butter and place in a hot skillet over medium heat.
6. Add about 1/3 of the butter and saute crabs about 2- 3 minutes per side.
7. Season to taste with cajon seasoning while sauteing.
8. Remove the crabs and place on warm platter, add all ingredients for Bordelaise together, including remaining butter and with the exception of the parsley, saute 3-4 minutes, remove from heat and add parsley.
9. Lay slices of french bread on the plates, cover with Bordelaise, add crabs, top with pesto and sprinkle with cajon seasoning.

butter, crabs, bread, cajun seasoning, olive oil, garlic, salt, black pepper, parsley, fresh basil, garlic, walnuts, olive oil, parmesan cheese, romano cheese, salt

Taken from www.food.com/recipe/big-johns-nawlins-crab-49433 (may not work)