Creamy Garlic Sautéed Crab Claws
Creamy Garlic Sautéed Crab Claws
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 tablespoons minced garlic
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1/2 lemon, juiced
- 1/4 cup fresh parsley, chopped
- 1 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 1/2 pounds crab claws, cooked, thawed if frozen
- 1 loaf crusty bread, for serving
Instructions
- 1
Place a large pan or skillet over medium heat. Add the unsalted butter and olive oil to the pan. Allow the butter to melt completely.
⏱️ 2 min
- 2
Add the minced garlic to the pan and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 3
Stir in the paprika and chili powder. Allow the spices to toast in the butter-garlic mixture for about 1 minute, stirring constantly.
⏱️ 1 min
- 4
Add the tomato paste to the pan and mix it thoroughly with the spices and butter until well combined.
⏱️ 1 min
- 5
Deglaze the pan by pouring in the dry white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to simmer and reduce by about half, which should take 2-3 minutes.
⏱️ 3 min
- 6
Stir in the fresh lemon juice and chopped fresh parsley. Mix well to combine all the flavors.
⏱️ 1 min
- 7
Pour in the heavy cream and stir continuously until it is fully incorporated and the sauce becomes creamy and smooth. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 8
Taste the sauce and season with salt and black pepper as desired. Adjust any seasonings to your preference.
⏱️ 1 min
- 9
Add the cooked crab claws to the pan. Gently toss them in the creamy sauce until they are thoroughly coated. Ensure the crab claws are heated through, which should take about 3-5 minutes, depending on their initial temperature.
⏱️ 5 min
- 10
Serve the creamy garlic sautéed crab claws immediately with crusty bread for dipping into the delicious sauce.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Garlic Sautéed Crab Claws
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 tablespoons minced garlic
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1/2 lemon, juiced
- 1/4 cup fresh parsley, chopped
- 1 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 1/2 pounds crab claws, cooked, thawed if frozen
- 1 loaf crusty bread, for serving
Instructions
- 1
Place a large pan or skillet over medium heat. Add the unsalted butter and olive oil to the pan. Allow the butter to melt completely.
⏱️ 2 min - 2
Add the minced garlic to the pan and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
Stir in the paprika and chili powder. Allow the spices to toast in the butter-garlic mixture for about 1 minute, stirring constantly.
⏱️ 1 min - 4
Add the tomato paste to the pan and mix it thoroughly with the spices and butter until well combined.
⏱️ 1 min - 5
Deglaze the pan by pouring in the dry white wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Allow the wine to simmer and reduce by about half, which should take 2-3 minutes.
⏱️ 3 min - 6
Stir in the fresh lemon juice and chopped fresh parsley. Mix well to combine all the flavors.
⏱️ 1 min - 7
Pour in the heavy cream and stir continuously until it is fully incorporated and the sauce becomes creamy and smooth. Bring the sauce to a gentle simmer.
⏱️ 2 min - 8
Taste the sauce and season with salt and black pepper as desired. Adjust any seasonings to your preference.
⏱️ 1 min - 9
Add the cooked crab claws to the pan. Gently toss them in the creamy sauce until they are thoroughly coated. Ensure the crab claws are heated through, which should take about 3-5 minutes, depending on their initial temperature.
⏱️ 5 min - 10
Serve the creamy garlic sautéed crab claws immediately with crusty bread for dipping into the delicious sauce.
⏱️ 3 min