Sautéed Crab Claws Recipe
Fresh Louisiana crab claws sautéed in lemon and garlic cream sauce, served with Texas toast
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Ingredients
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Ingredients
Method
Directions
Prepare the Crab Claws
Rinse the crab claws under cold water and pat them dry with a paper towel.
Make the Garlic Cream Sauce
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
Add the Crab Claws
Add the crab claws to the skillet and sauté for about 5 minutes until they are heated through.
Finish the Sauce
Pour in the heavy cream, lemon juice, and lemon zest. Stir and let the sauce simmer for another 3-4 minutes until slightly thickened.
Season and Serve
Season the sauce with salt and black pepper to taste. Stir in the chopped parsley just before serving.
Toast the Bread
While the sauce is simmering, prepare the Texas toast according to package instructions or toast in the oven until golden brown.
Plate the Dish
Serve the sautéed crab claws over the toasted Texas bread, drizzling the cream sauce over the top.
