If claws are whole and uncracked, rinse and pat dry. If very large, lightly crack shells with the back of a knife so seasoning penetrates. Set on a tray.

Combine olive oil and melted butter in a small bowl. In a separate bowl, mix paprika, smoked paprika, onion powder, garlic powder, thyme, oregano, cayenne, salt, and black pepper to make the blackening spice blend.

Brush each claw with the oil-butter mixture, then evenly coat with the spice blend, pressing gently so the rub adheres.

Heat a heavy skillet or cast-iron pan over medium-high heat until smoking point (about 3–4 minutes). Add a thin film of oil if pan is dry.

Place claws in a single layer and sear 2–3 minutes per side until spices are toasted and shells turn bright; internal meat should be opaque and hot. Avoid overcooking—crab cooks quickly. Remove to a plate and keep warm while you make the beurre blanc.

Serve the blackened claws with a drizzle of Red Pepper Beurre Blanc and lemon wedges on the side.

Red Pepper Beurre Blanc

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

Lower heat to very gentle. Stir in the chopped roasted red pepper and the heavy cream.

Whisk in cold cubed butter a few pieces at a time, whisking constantly and allowing each addition to emulsify before adding more. Keep sauce warm but do not let it boil or it will break.

Season with salt and white or black pepper to taste. If sauce is too thick, whisk in 1–2 teaspoons warm water to loosen. Keep warm until serving.

Sautéed Blue Crab Claws

Prepare claws

Rinse and pat crab claws dry. Lightly crack larger claws if needed for flavor penetration and easier eating.

Heat a large sauté pan over medium heat. Add the neutral oil and 2 tablespoons butter. When butter foams, add sliced garlic and shallot and sauté 1–2 minutes until fragrant and translucent but not browned.

Add ginger and immediately add the crab claws. Increase heat to medium-high and sauté, tossing occasionally, for 3–4 minutes until shells are bright and meat is heated through.

Season with salt and freshly ground black pepper, stir in chopped chives or scallions, and remove from heat. Transfer claws to a warm platter and spoon Yuzu Beurre Blanc over or serve it on the side.

Yuzu Beurre Blanc

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

Lower heat to very gentle. Stir in the yuzu juice and the heavy cream.

Whisk in cold cubed butter a few cubes at a time until the sauce is smooth and emulsified. Keep the sauce warm but not boiling to prevent breaking.

Season with salt and pepper to taste. If sauce becomes too thick, whisk in 1–2 teaspoons of warm water. Keep warm until ready to serve.

To Serve

Arrange blackened and sautéed claws on a platter with small bowls of Red Pepper Beurre Blanc and Yuzu Beurre Blanc for dipping or drizzling.

Toast baguette slices and place alongside the claws for sopping up sauce. Garnish with chopped parsley and lemon wedges. Serve immediately while hot.