Like every other Southerner, I like fried food. And coming from Coastal Alabama, we all like fried seafood pretty early on. I can remember my mother cutting up fried shrimp to put on my baby sister’s high chair tray. Any little kid at the table had to be very careful when picking through the fried fish because they were afraid of the bones. And it wasn’t just seafood, either. My oldest child would eat fried okra as long as I stood there and cooked it until she was about 2 years old. Ever since she was a toddler, the amount of fresh okra that makes a mess at my house has steadily grown. In order, my three favorite foods as a child were fried shrimp, fried okra, and fried chicken with rice and gravy. (Plus, I loved lady peas, watermelon, lime sherbet, my mom’s lasagna, and sour cream and onion Charles’ Chips.) I would have followed you anywhere. But I digress. ).
Back to fried foods: I don’t fry things so much anymore. Okay, I could say that this was for health reasons, but let’s be honest: I don’t fry food at home because it’s a pain to clean up afterward. And I’m trying to lessen things like that.
A few weeks back I was the happy recipient of some marvelous, fat, local, crab claws. Now we all know and love fried crab claws, but I have very rarely fixed them at home. I certainly didn’t want to break out the fryer. And I really like them floating around in my gumbo, but I wasn’t ready to make gumbo, either. Still, fresh crab claws–especially gifted ones!–are a bona fide treat and I wanted to do right by them. I wanted a crab claw recipe that was quick, simple, and made me glad to be alive.
This recipe is based on one I cut out of a magazine years ago and put in my recipe box. I have no idea which magazine–somehow I didn’t tear out any identifying information along with the recipe. Mea culpa. The crab claws I made last week were so good that we ate them all before I remembered to take a picture. (I KNOW. I am working on that. ) I had two pounds, though, so I made them again today.
*Regarding okra, I told my younger daughter that fried okra was gross, slimy, and kept you awake the second time, and she still won’t touch it, thank god. But, alas, where crab claws are concerned she can and will happily eat anyone under the table.
Crab claws bathed in rich, savory garlic butter is one of the most delicious ways to enjoy fresh crab. The sweet, briny flavor of the crab meat pairs perfectly with the aromatic garlic butter, creating a mouthwatering dish that is sure to impress.
Cooking crab claws properly helps bring out their absolute best flavor and texture. Follow this comprehensive guide to learn all the tips, tricks and techniques needed to make tender, juicy crab claws in garlic butter sauce.
Why Crab Claws?
Crab claws also called crab legs, are a prized seafood delicacy. Compared to crab bodies, the meat in the claws is fuller in flavor and the portions are easier to handle.
Popular varieties like snow crab and king crab have a pleasant sweetness with a hint of ocean brine The meat has a delicate texture and moistness that pairs wonderfully with garlic butter
Crab claw clusters are readily available fresh or frozen at most grocery stores, Opt for claws labeled as “Jonah” or “snow” crab for a budget-friendly option, Splurge on “king” crab claws for special occasions
Selecting and Preparing Crab Claws
Picking Out Claws
Inspect claws for quality when buying them fresh. Choose claws that are from the same batch to ensure even cooking. Avoid claws with cracked or damaged shells.
For frozen claws, select packages without ice crystals or frost buildup. This indicates improper freezing.
Thawing Claws
Always thaw frozen crab claws before cooking. Thaw in the refrigerator overnight or in cold water for a few hours until completely thawed.
Refrain from thawing at room temperature to prevent bacterial growth. Do not re-freeze thawed crab.
Portioning Claws
Separate clusters into individual claws by twisting and pulling apart at the joints. Cut away and discard any awkward small pieces.
Use kitchen shears to carefully snip off the pointy tips of each claw. This allows the garlic butter to permeate better.
Preparing the Claws
Use a knife or seafood cracker to lightly crack the shell on both sides of each claw. Be careful not to penetrate the meat.
Cracking helps the garlic butter infuse its flavor into the crab as it simmers. The meat will also be easier to extract after cooking.
How to Make Garlic Butter
Butter and garlic are a potent flavor combination. When simmered briefly with crab claws, the garlic butter imparts its essence into the sweet meat.
Ingredients
- 1 stick unsalted butter
- 3 to 5 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon parsley, chopped
- Salt and pepper to taste
Method
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Melt the butter in a skillet over medium heat.
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Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
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Remove pan from heat and stir in lemon juice, parsley, and salt and pepper to taste.
The flavors will blend beautifully as the mixture steeps. Cool slightly before using.
How to Cook Crab Claws in Garlic Butter
Simmering the prepared crab claws briefly in the garlic butter sauce infuses them with flavor while heating them through.
Cooking Vessel
Use a broad sauté pan or skillet to ensure the claws cook evenly. The garlic butter should pool slightly and cover the bottom.
Cooking Process
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Heat the garlic butter over medium-low heat until bubbling gently.
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Add the cracked crab claws carefully and toss gently to coat.
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Cover and cook for 4 to 5 minutes, turning claws halfway through. They should be heated through but not overcooked.
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Transfer claws to a platter, drizzle with a bit more garlic butter and serve immediately.
Serving Suggestions
Garnish the hot crab claws with extra parsley, lemon wedges or even a dash of paprika for presentation.
Pair with crusty bread for dipping in the garlic butter. Rice or roasted potatoes also compliment the dish nicely.
Helpful Tips and Variations
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Splash in some white wine or chicken broth to the garlic butter for more flavor.
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Swap regular butter for herb or citrus-infused butter.
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Use a combination of crab legs and shrimp for variety.
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Stir in a pinch of cayenne or red pepper flakes for a hint of heat.
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Finish off with a squeeze of fresh lemon juice and zest.
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Substitute crab legs for a sustainable, budget-friendly option.
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Serve claws with melted lemon butter for simple dipping.
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Infuse the butter with garlic powder instead of fresh garlic.
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Cook and serve the crab in individual ramekins for easy eating.
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Bake the crab claws at 375°F for 12-15 minutes instead of simmering.
Frequently Asked Questions
How long should I cook the crab claws?
Cook for 4 to 6 minutes depending on size. Check that claws are heated through and meat is opaque. Be careful not to overcook.
Can I use frozen crab claws?
Yes, thaw them properly first. Add 1-2 minutes to the cooking time if starting from frozen.
What kind of crab claws work best?
Snow and king crab claws are ideal. Avoid soft-shell claws.
How do I get the meat out of the shells?
After cooking, twist off legs and pull apart joints. Extract meat carefully with a fork.
Can I prepare the garlic butter ahead?
Yes, make it up to 3 days in advance. Let it come to room temperature before using.
Should I add anything to the garlic butter?
Herbs, citrus, white wine, chicken broth and spices all enhance the flavor.
What sides go well with this dish?
Bread, rice, roasted potatoes or pasta make great accompaniments. Steamed veggies also pair nicely.
Can I grill or broil the crab claws instead?
Yes, brush with garlic butter frequently as they cook for maximum flavor.
Cooking Crab Claws with Confidence
Crab legs doused in creamy, pungent garlic butter is a stellar culinary experience. With freshly prepared ingredients and careful cooking, you can master restaurant-quality results right at home.
Follow the step-by-step instructions in this guide for foolproof crab claws with garlic butter every time. Feel free to experiment with flavors and add your own unique twist.
Impress family and friends by serving this sensational seafood dish at your next gathering. The garlicky crab claws are sure to be a big hit and may just become your new go-to appetizer.
So grab some sweet, succulent crab claws and get ready to soak them in flavorful melted garlic butter. This simple yet elegant recipe will quickly become a favorite that you’ll want to enjoy again and again.
