Sautéed Blue Crab Claws
Sautéed Blue Crab Claws
Ingredients
- 1/2 cup unsalted butter
- 2 tablespoons garlic, freshly minced
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Italian dressing
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 1/2 teaspoons Southern Made Creole Seasoning, or to taste
- 1/2 cup heavy cream
- 1 pound blue crab claws, pre-cooked, or shrimp as alternative
- 1/4 cup water, as needed to adjust consistency
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Melt the unsalted butter in a large skillet or pan over medium heat.
⏱️ 2 min
- 2
Once the butter has fully melted, add the fresh minced garlic and dried oregano to the pan. Sauté for approximately 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min
- 3
Pour in the Worcestershire sauce and Italian dressing. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 2 min
- 4
Add the bay leaves, black pepper, paprika, and Southern Made Creole Seasoning to the simmering sauce. Stir well to thoroughly combine all the spices and sauces. Remember, a generous amount of seasoning is key!
⏱️ 2 min
- 5
Stir in the heavy cream until it is fully incorporated into the sauce.
⏱️ 1 min
- 6
Add the blue crab claws (or shrimp, if using) to the pan. Gently fold them into the rich sauce, ensuring each claw is well coated. If using pre-cooked crab claws, heat through for 3-5 minutes. If using raw shrimp, cook until pink and opaque, about 3-4 minutes.
⏱️ 5 min
- 7
If the sauce is too thick, add a little bit of water, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 1 min
- 8
Remove the pan from the heat. Stir in the fresh lemon zest and freshly squeezed lemon juice for a bright finish.
⏱️ 1 min
- 9
Serve immediately, garnished generously with fresh chopped chives.
Kitchen Tools
Nutrition Facts (per serving)
Sautéed Blue Crab Claws
- 1/2 cup unsalted butter
- 2 tablespoons garlic, freshly minced
- 1 teaspoon dried oregano
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Italian dressing
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 1/2 teaspoons Southern Made Creole Seasoning, or to taste
- 1/2 cup heavy cream
- 1 pound blue crab claws, pre-cooked, or shrimp as alternative
- 1/4 cup water, as needed to adjust consistency
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons fresh chives, finely chopped, for garnish
Instructions
- 1
Melt the unsalted butter in a large skillet or pan over medium heat.
⏱️ 2 min - 2
Once the butter has fully melted, add the fresh minced garlic and dried oregano to the pan. Sauté for approximately 30 seconds, stirring constantly, until fragrant.
⏱️ 1 min - 3
Pour in the Worcestershire sauce and Italian dressing. Bring the mixture to a gentle simmer, stirring occasionally.
⏱️ 2 min - 4
Add the bay leaves, black pepper, paprika, and Southern Made Creole Seasoning to the simmering sauce. Stir well to thoroughly combine all the spices and sauces. Remember, a generous amount of seasoning is key!
⏱️ 2 min - 5
Stir in the heavy cream until it is fully incorporated into the sauce.
⏱️ 1 min - 6
Add the blue crab claws (or shrimp, if using) to the pan. Gently fold them into the rich sauce, ensuring each claw is well coated. If using pre-cooked crab claws, heat through for 3-5 minutes. If using raw shrimp, cook until pink and opaque, about 3-4 minutes.
⏱️ 5 min - 7
If the sauce is too thick, add a little bit of water, 1 tablespoon at a time, until the desired consistency is reached.
⏱️ 1 min - 8
Remove the pan from the heat. Stir in the fresh lemon zest and freshly squeezed lemon juice for a bright finish.
⏱️ 1 min - 9
Serve immediately, garnished generously with fresh chopped chives.