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.
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  • 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.

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