These Crab Claws Don’t Bite

—Not On Website, Seafood

Servings: Four servings Source:

Ingredients

¼ lb butter (cubed)

2 tsp garlic (chopped)

1 lb crab fingers

1 tsp Creole seasoning

2 ea lemons (cut in half)

1 tbsp parsley (chopped)

1 tbsp crushed red pepper

French bread optional

Directions

Over medium heat, brown the butter (reserving 1 teaspoon) and garlic (should be a light tan color and smell slightly nutty). Add the crushed red pepper, Creole seasoning and crab claws and warm through. Squeeze in the lemon juice (reserving the lemons), toss fully until the claws are fully coated, at this point add in the last teaspoon of butter. Sauté for an additional minute or two. You will want to watch the heat to make sure it does not get too high (140 degrees F at the most). Right before removing from heat, toss in parsley to lightly coat the claws. Serve in a bowl garnished with the reserved lemon and toasted French bread.