Anyone have the recipe for Mandina's crab claws in wine sauce?

I’ve made a pretty close rendition multiple times. No measurements. I eyeball it.
Fresh garlic, butter, white wine, brandy or sherry with white pepper works well. Last few times, I used some Nature’s seasoning for the salt. It has white wine, but they wouldn’t tell me what kind. Last few times, I used sherry because I like it with crab. Simmer it in the butter mixture. Add the claws and cook until warm. Load it in a baking dish. You can place the claws first like they do if you like. Top with Italian breadcrumbs so they soak into the butter, but don’t stir. Bake in a 350 degree oven until hot and the crumbs brown to your liking. If all is already hot, you could low broil the top.

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Have you ever made the claws using the recipe that Fitzmorris has in his cook book?

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Yes, a long time ago. They were good as well, but I like the Mandina's version better, though I will eat crab claws in almost any form especially when they are a nice size. Once I get the crabmeat off the claw, I use the claw to scrape up some of the breadcrumb mixture which usually has some crabmeat in it.