Sal & Judy’s Sauteed Crabclaws

READY IN: 30mins


  • 12 cupbutter
  • 1small head garlic, peeled and chopped
  • 1lbcrab claws
  • 1teaspooncreole seasoning
  • 14 teaspoonsalt (optional, eliminate if sodium is an issue)
  • 1tablespoon freshly-squeezed lemon juice
  • 14 cupdry white wine
  • 2green onions, thinly sliced

    Serving Size: 1 (64) g

    Servings Per Recipe:5

    Calories: 175.9

    Calories from Fat 165 g 94 %

    Total Fat 18.4 g 28 %

    Saturated Fat 11.7 g 58 %

    Cholesterol 48.8 mg 16 %

    Sodium 280 mg 11 %

    Total Carbohydrate1.2 g 0 %

    Dietary Fiber 0.2 g 0 %

    Sugars 0.3 g 1 %

    Protein 0.4 g 0 %


  • Melt the butter in a skillet over medium heat. Add the garlic and sauté until fragrant.
  • Add the crab fingers and sprinkle with Creole seasoning and salt. Agitate the pan to cook the crab fingers evenly.
  • After two minutes, mix the wine and lemon juice and pour into the pan. Add the green onions. Agitate the pan to stir the ingredients together, and bring to a light boil for two more minutes. The sauce should have a somewhat creamy appearance.
  • Serve crab claws in a bowl with all the sauce for dipping. Some toasted French bread crescents would be nice to dip in there, too. You want to eat all of the sauce.
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