These Crab Claws Don’t Bite

A longstanding favorite at both Palace Café and Bourbon House are our sautéed crab claws. They’re a simple combination of ingredients, but when you have quality products like Louisiana blue crab, simple is best! This recipe makes the perfect appetizer for four, or serve with a nice, green salad as dinner for two.

Crab Claws Bordelaise
Makes Four Servings

¼ lb                      butter (cubed)
2 tsp                     garlic (chopped)
1 lb                       crab fingers
1 tsp                     Creole seasoning
2 ea                       lemons (cut in half)
1 tbsp                   parsley (chopped)
1 tbsp                   crushed red pepper
French bread         optional

Over medium heat, brown the butter (reserving 1 teaspoon) and garlic (should be a light tan color and smell slightly nutty). Add the crushed red pepper, Creole seasoning and crab claws and warm through. Squeeze in the lemon juice (reserving the lemons), toss fully until the claws are fully coated, at this point add in the last teaspoon of butter. Sauté for an additional minute or two.  You will want to watch the heat to make sure it does not get too high (140 degrees F at the most).  Right before removing from heat, toss in parsley to lightly coat the claws. Serve in a bowl garnished with the reserved lemon and toasted French bread.