10 Crab Claws Recipe

Bring claws to room temperature

Remove the pre-cooked crab claws from refrigeration 15–20 minutes before cooking so they come closer to room temperature; this helps them warm evenly.

Preheat oven (if finishing in oven) or prepare stovetop

Preheat oven to 400°F (200°C) if you prefer to bake/roast the claws. Alternatively, prepare a large skillet over medium heat if you prefer to sauté/baste on the stove.

In a small saucepan or skillet over low heat, melt the unsalted butter (4 tbs). Add the minced garlic (2 tsp) and cook gently 30–45 seconds until fragrant but not browned.

Stir in the white wine or chicken broth (2 tbs) to deglaze and let the mixture bubble gently for 20–30 seconds to reduce slightly.

Mix in paprika (1 tsp), Old Bay seasoning (1 tsp), salt (1 tsp) and black pepper (1/2 tsp). Taste and adjust seasoning — add a pinch more salt if necessary. Remove from heat and reserve about 1 tbs of the mixture for serving; keep the rest warm for basting.

Add the chopped parsley (2 tbs) and squeeze in half of the lemon (about 1 tbs juice), stirring to incorporate.

If using the oven: Arrange the 10 crab claws in a single layer on a baking sheet lined with foil or in a shallow roasting pan. Brush each claw generously with the warm seasoned garlic butter, reserving the 1 tbs set aside for serving. Roast in the preheated 400°F (200°C) oven for 6–8 minutes, just until heated through and the butter is bubbling and beginning to brown slightly at the edges. Do not overcook (pre-cooked claws only need to be warmed).

If using the stovetop: Heat a large skillet over medium heat. Add the warmed garlic butter and arrange the crab claws in the skillet. Sear 1–2 minutes per side, basting with the butter, until claws are heated through and butter is aromatic. Remove from heat promptly to avoid overcooking.

After heating, transfer the claws to a serving platter. Brush one more time with any remaining garlic butter so each claw is glossy and well coated.

Cut the remaining lemon in wedges (2 each) and serve alongside the crab claws. Serve the reserved 1 tbs of garlic butter in a small ramekin for dipping, or pour it over crusty bread for soaking up the juices.

Garnish the platter with additional chopped parsley if desired and offer hot sauce on the side. Serve immediately while warm.