5 Crab Claws Recipe

Prepare garlic butter

Mince the garlic clove finely. In a small saucepan or skillet over low heat, melt the unsalted butter. Add the minced garlic and cook gently for 30–45 seconds until fragrant but not browned. Stir in the fresh lemon juice, chopped parsley, sea salt, black pepper, and smoked paprika (if using). Keep the mixture warm on the lowest heat setting.

Warm the crab claws

If the crab claws are refrigerated, bring them to room temperature for 10–15 minutes. To warm for service, set an oven rack in the middle position and preheat the oven to 350°F (175°C). Place the crab claws on a baking sheet in a single layer and brush lightly with 1 tablespoon of the prepared garlic butter. Warm in the oven for 6–8 minutes until heated through (crab is already cooked—just warmed). Alternatively, warm them in a skillet over medium-low heat for 4–6 minutes, turning once and spooning butter over them.

Finish and dress

Remove the warmed crab claws from the oven or skillet and transfer to a serving plate. Spoon the remaining garlic butter over the claws. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if desired. Garnish with an extra sprinkle of chopped parsley and a light dusting of smoked paprika for color, if desired.

Arrange lemon wedges on the plate and serve the warmed crab claws immediately with the remaining garlic butter on the side for dipping. Offer crusty bread or additional melted butter for dipping if using. Each diner should use a small cracking tool or mallet to access meat from the shells, or the claws can be pre-cracked for easier eating.