Smoky Buttery Crab Claws

Method

• How to Make Smoky Buttery Crab Claws
• Prepare all ingredients: chop bacon, mince garlic, slice green onions, chop parsley, cut butter into cubes.
• Rinse and pat dry the crab claws thoroughly with a paper towel.
• Heat a large skillet or sauté pan over medium heat.
• Add chopped bacon to the dry skillet and cook, stirring, until browned and crispy; remove and reserve, leaving bacon fat in the pan.
• In parallel, while bacon is cooking, bring butter to room temperature if chilled.
• Add butter to the pan with bacon fat; melt gently over medium-low heat to prevent burning.
• Add minced garlic to the melted butter; cook for 30–60 seconds until fragrant, stirring constantly.
• Add the fresh crab claws to the pan; toss to coat evenly in the smoky garlicky butter.
• Cover pan loosely and warm crab claws for 3–4 minutes until heated through, stirring halfway.
• Drizzle in lemon juice and Worcestershire sauce; toss gently to combine.
• Add sliced green onions and cooked bacon; toss again until evenly incorporated.
• Remove pan from heat; stir in chopped parsley for freshness.
• Transfer the crab claws and buttery sauce to a serving platter.
• Arrange slices or chunks of French bread alongside for dipping in sauce.
• Sprinkle extra parsley or green onion on top for visual appeal.
• Serve immediately while hot, encouraging guests to dip bread into the flavorful butter.