Italian Crab and Shrimp Cake Appetizer
4 tablespoons butter
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon garlic powder or 1 clove finely minced chopped garlic
1 tablespoon finely chopped parsley
Place wine in a small saucepan, simmer over low to medium heat until reduced by half.
Add cream and simmer gently until mixture reaches a sauce-like consistency.
Add butter, garlic, lemon juice and parsley and stir until butter is melted and mixture is smooth. If the sauce is a little thin, simmer, stirring constantly, until it reaches the desired consistency. If the sauce is too thick and/or separated, add a little water (one teaspoon at a time) and stir or whisk vigorously until sauce is fixed. Serve immediately.