Name: Southern Classic Daiquiri Factorys LOADED CRAB FINGERS Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Cajun
Ingredients: 6 pieces fresh snow crab legs (shell-on); 1 cups long-grain white rice (uncooked); 2 cups water (for rice); 1 tsp salt (for rice water); 1 tbsp unsalted butter (for rice); 3 tbsp unsalted butter; 1 tbsp olive oil; 1 cups yellow onion, finely diced; 4 cloves garlic, minced; 1 stalks celery, finely diced; 0.5 cups green bell pepper, finely diced; 2 tbs all-purpose flour; 1 cups low-sodium chicken stock; 1 cups heavy cream; 1 tsp tomato paste; 1 tbs Worcestershire sauce; 1 tsp lemon juice (fresh); 1 tbs Cajun seasoning; 1 tsp smoked paprika; 1 tsp hot sauce (optional); 0.5 tsp salt; 0.5 tsp black pepper, freshly ground; 2 tbsp chopped fresh parsley; 2 pieces lemon wedges; 2 tbsp chopped green onions; 1 tbsp extra butter (optional, to brush crab)

Method

Rice

Rinse 1 cup rice under cold water until water runs clear to remove surface starch.

Combine rinsed rice, 2 cups water, 1 tsp salt, and 1 tbsp butter in a medium saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and keep warm.

Crab

If crab legs are large or frozen, thaw in the refrigerator overnight. Pat dry. If shell-on, use kitchen shears to make a shallow cut along the top of each leg to expose the meat for easier eating and better sauce coverage.

Preheat oven to 375°F (190°C). Arrange the 6 snow crab legs on a rimmed baking sheet lined with foil or parchment. If using, melt 1 tbsp extra butter and lightly brush the exposed crab meat.

Bake the crab legs in the preheated oven 8–10 minutes just to heat through and warm the meat (do not overcook). Remove and keep warm while you finish the sauce.

Cajun Cream Sauce

Sweat aromatics

In a large skillet or sauté pan over medium heat, melt 3 tbsp butter with 1 tbsp olive oil. Add the finely diced onion (1 cup), celery (1 stalk), and green bell pepper (1/2 cup). Sauté, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic (4 cloves) and cook 30–45 seconds until fragrant.

Make the roux and deglaze

Sprinkle 2 tbsp flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour. Gradually whisk in 1 cup chicken stock, scraping up any browned bits from the pan to deglaze.

Finish the cream sauce

Stir in 1 cup heavy cream, 1 tsp tomato paste, 1 tbsp Worcestershire sauce, 1 tsp fresh lemon juice, 1 tbsp Cajun seasoning, 1 tsp smoked paprika, and 1 tsp hot sauce (optional). Bring the mixture to a gentle simmer and cook, stirring occasionally, until the sauce thickens slightly, about 4–6 minutes.

Season and add herbs

Taste and season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper, adjusting to your preference. Stir in 2 tbsp chopped fresh parsley and remove from heat.

Combine sauce and crab

Place the warmed crab legs into the skillet or spoon the sauce generously over each crab finger so the meat is smothered. If your pan is large enough, gently simmer the crab in the sauce for 1–2 minutes to marry flavors — do not overcook the crab meat.

Plating & Garnish

Spoon a generous bed of the fluffed white rice onto each plate (or a single serving platter). Arrange the 6 warmed crab fingers on top of the rice.

Ladle the Cajun cream sauce over the crab and rice so the crab is smothered, reserving a little sauce to drizzle.

Garnish with chopped green onions (2 tbsp), an additional sprinkle of parsley if desired, and serve with lemon wedges on the side.

Serve immediately while hot. Provide small forks or seafood picks to extract the crab meat.

Loaded Crab Fingers Recipe