Sauteed Crab Claws
Ingredients
- 1 stick butter
- 1 small head garlic, peeled and chopped
- 1 lb. crab fingers
- 1 tsp. Creole seasoning
- 1/4 tsp. salt
- 1 Tbs. freshly-squeezed lemon juice
- 1/4 cup dry white wine
- 2 green onions, thinly sliced
Instructions
- 1
Melt the butter in a skillet over medium heat. Add the garlic and sauté until fragrant.
- 2
Add the crab fingers and sprinkle with Creole seasoning and salt. Agitate the pan to cook the crab fingers evenly.
- 3
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.
- 4
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.