• Smoky Buttery Crab Claws

    20 minutes
    4 to 6
    Amount Per Serving: Calories 390; Fat 36g; Cholesterol 135mg; Sodium 700mg; Carbohydrate 3g; Fiber 0g; Sugars 0g; Protein 15g
    These crab claws taste delicious with seafood flavours. They are easy to make and pleasurable to have with friends.
    1 rating
    layout 0 comment


    • 1 pound fresh crab claws
    • 2 lean smoked bacon slices, chopped
    • ½ cup butter
    • 3 garlic cloves, finely minced
    • 2 green onions, thinly sliced
    • 2 tablespoons lemon juice
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons chopped flat-leaf parsley leaves
    • French bread to serve


    • Bring a pot of lightly salted water to a simmer.

    • Bring a medium saucepan of water to a boil. Add crab claws, and cook just until crab meat is opaque about 2 minutes.

    • Drain crab claws, and run cold water over them.

    • Heat a nonstick skillet over medium. Melt 1 tablespoon butter in a pan. Add smoked bacon, and cook, stirring often, until the bacon has browned and rendered its fat, about 3 minutes.

    • With a slotted spoon, transfer bacon to a paper towel to drain.

    • Add the crab claws to the skillet and cook until browned, about 1 minute. Add 1/4 cup butter, and then garlic.

    • Cook aromatics, stirring often until garlic is soft and bubbling about 1 minute. Lower heat, and add the remaining tablespoon of butter.

    • Cook until butter is browned and fragrant, about 1 minute. Add lemon juice and Worcestershire sauce.

    • Remove pan from heat, and stir in parsley. Toss in bacon, and salt to taste.

    • Serving Suggestions: To serve, layer bacon and crab mixture onto a plate and serve with French bread.

    Related Products

    • Chilean sea bass 170/220gram
    • Black Cod Fillets 220-260gram
    • Trout Fillets
    • Nobashi Ebi 360g raw
    • Crayfish Tails 800g net
    • Seabass Whole 1.1-1.4 kg
    • Scallops 800g Net
    • Kushiyaki Skewers 1kg
    • Torsadine 250G