Blue Crab Claws Recipe

Preparation

Pat crab claws dry with paper towels. If claws are whole and very large, crack the top section of the shell lightly with the back of a knife so sauce can penetrate.

Seasoning

In a bowl, toss the crab claws with kosher salt, freshly ground black pepper and 1 tablespoon blackening seasoning. For sautéed option omit blackening seasoning and simply season with salt and pepper.

Blackened (if choosing blackened)

Heat a large cast-iron skillet over medium-high heat until very hot. Add 1 tablespoon olive oil and 1 tablespoon butter and swirl. Add seasoned crab claws in a single layer and sear 2 minutes per side until shells are charred in spots and meat is heated through (internal temp ~140°F/60°C). Remove to a warm platter.

Sautéed (if choosing sautéed)

For the sautéed preparation, melt 2 tablespoons butter in a skillet over medium heat. Add crab claws and sauté 3–4 minutes, turning once, until heated through and shells are glossy. Remove to a warm platter.

Resting

Keep crab claws warm while you finish the sauce: tent loosely with foil for 5 minutes.

In a small saucepan over medium heat, combine minced shallot, white wine and white wine vinegar. Bring to a gentle simmer and reduce until about 2 tablespoons of liquid remain (about 6–8 minutes).

Lower heat to very low. Strain the reduced liquid into a small bowl to remove shallots if you prefer a smooth sauce; reserve solids and fold into sauce if you want a chunkier texture. Return the strained reduction to the saucepan set over very low heat.

Whisk in the cold cubed butter a few pieces at a time, allowing each addition to melt and emulsify before adding more. Maintain the temperature low so the butter emulsifies and does not separate. When all butter is incorporated, whisk in roasted chopped red bell pepper, lemon juice, salt and white pepper. Keep warm but do not let the sauce boil.

Taste and adjust seasoning. If sauce is too thick, whisk in 1–2 teaspoons warm water or a splash of white wine to loosen. Spoon sauce over blackened crab claws just before serving. Garnish with chopped parsley and a light dusting of smoked paprika if using.

In a small saucepan over medium heat, combine minced shallot, white wine and white wine vinegar. Bring to a gentle simmer and reduce until about 2 tablespoons of liquid remain (6–8 minutes).

Reduce heat to very low. Strain the reduction if you prefer a smooth sauce, then return to the pan over the lowest heat setting.

Whisk in cold cubed butter a few cubes at a time, letting each piece melt and emulsify before adding more. Once emulsified, whisk in fresh lemon juice, lemon zest, salt and white pepper. Keep the sauce warm but do not allow it to boil or it may break.

Adjust seasoning to taste. Spoon the lemon beurre blanc over the sautéed crab claws. Garnish with chopped parsley and lemon wedges.

Arrange crab claws on a warmed platter. For blackened claws, spoon red pepper beurre blanc over each portion; for sautéed claws, spoon lemon beurre blanc. Serve immediately with lemon wedges and additional sauce on the side for dipping.

Provide small crab picks or nutcrackers and bowls for shells. Leftover sauce can be refrigerated up to 48 hours and gently reheated over very low heat while whisking.