Description
This Hot Crab Claws recipe delivers bold Louisiana-style flavor with buttery richness, spicy Cajun heat, fresh herbs, and tender crab meat. Inspired by New Orleans cuisine, this quick appetizer is perfect for holidays, summer cookouts, seafood nights, or any party spread. These sautéed, marinated crab claws combine garlic, butter, red pepper flakes, lemon, and Cajun seasoning for a restaurant-quality dish you can make at home in minutes.
Ingredients
Scale
-
- 1 lb crab claws (blue crab or stone crab)
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp crushed red pepper flakes (adjust to taste)
- Juice of 1 lemon
- 1 tsp Cajun seasoning
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- Optional: splash of white wine
- Optional Additions:
- Lemon zest
- Fresh thyme or oregano (Bordelaise-style)
Instructions
- Prep the Crab: Rinse thawed crab claws and pat dry.
- Sauté Aromatics: Melt butter with olive oil over medium heat. Add garlic and red pepper flakes; cook 1–2 minutes.
- Add Claws: Toss crab claws into the skillet to coat in the garlic butter.
- Season: Add Cajun seasoning, lemon juice, salt, and pepper. Optional: splash in white wine.
- Simmer: Cook for 5–7 minutes, stirring and basting occasionally.
- Finish: Stir in fresh parsley and serve immediately with crusty bread or rice.
How to Steam Crab Claws
- Add 1 inch of water to a pot with a steamer basket.
- Bring to a boil and add crab claws.
- Steam 5–6 minutes, then proceed with sautéing.
Notes
- Do not overcook crab—most claws are pre-cooked and only need heating.
- Use fresh garlic for the best flavor.
- Serve immediately for best texture.
- Stone crab and blue crab claws work best.
- Not freezer-friendly; refrigerate leftovers up to 2 days.
- Pairs well with rice, grits, or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Seafood
- Method: Sautéing
- Cuisine: Cajun, Louisiana
Nutrition
- Serving Size: 1 portion (about 4 oz claws)
- Calories: 210
- Sugar: 0g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 95mg
Keywords: Hot Crab Claws, Cajun Crab Claws, New Orleans Crab Appetizer, Crab Claw Recipe, Marinated Crab Claws, Crab Claw Bordelaise, Louisiana Seafood Recipe