Name: Arnaud's Crab Claws Provencale Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 pound Peeled Louisiana Crab Claws; 4 tablespoons Unsalted Butter; 4 cloves Fresh Garlic, minced; 1 cup Fresh Parsley, chopped; 2 tablespoons Pernod (or other anise-flavored liqueur); 1 teaspoon Salt; to taste Black Pepper

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Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

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SPANISH OIL DIP

Peeled Louisiana Crab Claws simmered in Provence’s unique blend of butter, fresh garlic and parsley with a dash of Pernod

Start by gathering all the ingredients. Mince the garlic and chop the parsley.

Prepare the Ingredients

In a large skillet over medium heat, melt the unsalted butter.

Melt the Butter

Add the minced garlic to the skillet and sauté for about 1-2 minutes, until fragrant but not browned.

Sauté the Garlic

Gently add the peeled Louisiana crab claws to the skillet and stir to combine.

Add the Crab Claws

Pour in the Pernod and season with salt and black pepper. Stir gently to coat the crab claws.

Add Pernod

Reduce the heat to low and let the mixture simmer for about 5-7 minutes, allowing the flavors to meld and the crab claws to heat through.

Simmer

Remove from heat and stir in the chopped fresh parsley before serving.

Finish with Parsley

Peeled Louisiana Crab Claws

Unsalted Butter

Fresh Garlic, minced

Fresh Parsley, chopped

Pernod (or other anise-flavored liqueur)

Salt

Black Pepper

Crab Claws Provencale

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Legend has it that Collinet, French King Louis Phillipe’s (reign 1830-1848) chef unintentionally created soufflé potatoes by plunging already fried potatoes into extremely hot oil to reheat them when the King arrived late for dinner one night. To the Chef’s surprise and the king’s delight, the potatoes puffed up like little balloons. We hope that you will be equally delighted. Served with Béarnaise Sauce.

Soufflé Potatoes

Make Crab Claws Provencale Recipe in just 20m. Peeled Louisiana Crab Claws simmered in Provence’s unique blend of butter, fresh garlic and parsley with a dash of Pernod

Crab Claws Provencale Recipe

Ingredients

Crab Claws Provencale Ingredients

Method

Cooking Directions