Name: Graces BLUE CRAB CLAWS 1/3 Lb. (WHEN AVAILABLE) Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 0.33 lb blue crab claws; 2 tbs olive oil; 1 cup white wine; 4 tbs butter; 3 tsp garlic, minced; 2 tbs shallots, minced; 1 cup cherry tomatoes, halved; 0.5 cup fresh herbs (parsley, basil, or dill), chopped; to taste salt; to taste black pepper; 1 cup mayonnaise; 2 tbs Dijon mustard; 1 tbs capers, chopped; 1 tbs fresh lemon juice; 1 tsp Worcestershire sauce; to taste hot sauce; to taste salt

Lemon Truffle Vinaigrette, Avocado, Chives

Crabmeat Cocktail

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Sautéed in an Olive Oil, White Wine Butter Sauce with Garlic, Shallots, Cherry Tomatoes and Fresh Herbs OR Fried Crispy and Served with House-Made Remoulade

In a large skillet, heat olive oil over medium heat. Add minced garlic and shallots, sautéing until fragrant.

Prepare the Sauce

Add blue crab claws to the skillet, gently stirring to coat. Pour in the white wine and bring to a simmer.

Add Crab and Wine

Once simmering, stir in butter until melted. Add cherry tomatoes and cook for an additional 2-3 minutes until tomatoes are softened. Season with salt, pepper, and fresh herbs.

Finish with Butter and Tomatoes

In a bowl, combine mayonnaise, Dijon mustard, chopped capers, lemon juice, Worcestershire sauce, and hot sauce. Mix well.

Mix Ingredients

Season with salt to taste. Refrigerate for at least 30 minutes before serving.

Season

blue crab claws

olive oil

white wine

butter

garlic, minced

shallots, minced

cherry tomatoes, halved

fresh herbs (parsley, basil, or dill), chopped

salt

black pepper

mayonnaise

Dijon mustard

capers, chopped

fresh lemon juice

Worcestershire sauce

hot sauce

BLUE CRAB CLAWS 1/3 lb. (WHEN AVAILABLE)

Experience a tropical twist with our West Indies Bruschetta! Freshly toasted artisan bread is topped with a vibrant medley of ripe tomatoes, zesty mango, and fragrant herbs, all drizzled with a tangy lime vinaigrette. This refreshing appetizer brings the essence of the Caribbean to your table, perfect for sharing or savoring solo!

WEST INDIES BRUSCHETTA

Savor the vibrant flavors of our Collard Greens, lovingly simmered to perfection with a blend of spices and smoky notes. Each tender leaf is infused with rich, savory goodness, creating a comforting side dish that complements any meal. Experience the heart of Southern cuisine with this wholesome and delicious offering.

COLLARD GREENS

Fried Sweet-Tea-Brined Chicken Breast with Bourbon Bacon Jam, Wickles and White BBQ on Toasted Bun

MOTHER CLUCKER

topped with Two Poached Eggs and Hollandaise sauce

LUMP CRABMEAT AND FRIED GREEN TOMATOES

with House Pickled Onions, Roasted Poblano Pepper, Cotija Cheese & Chimichurri

GRILLED SKIRT STEAK TACOS (3)

Indulge in our Salt Caramel Crème Brûlée, a decadent twist on the classic dessert. Silky smooth vanilla custard is infused with rich, buttery salted caramel and crowned with a perfectly caramelized sugar crust that crackles delightfully with each spoonful. This luxurious treat is a harmonious blend of sweet and salty, sure to satisfy your sweetest cravings.

SALT CARAMEL CRÈME BRULEE

Make BLUE CRAB CLAWS 1/3 Lb. (WHEN AVAILABLE) Recipe in just 30m. Sautéed in an Olive Oil, White Wine Butter Sauce with Garlic, Shallots, Cherry Tomatoes and Fresh Herbs OR Fried Crispy and Served with House-Made Remoulade

Blue Crab Claws 1/3 Lb. (when Available) Recipe

Ingredients

For Sautéed Blue Crab Claws

For House-Made Remoulade

Method