BBQ Crab Claws

Courtesy of Chef Jack Baker of Cosmo's Restaurant & Bar.  |  Seafood: Crab

What you need


6 oz Blue Crab claws

1 tsp. 80/20 oil

1 tsp. fresh garlic, minced

1 tbsp. Creole seasoning

1 oz white wine

1 oz Worcestershire Sauce

Half a c. heavy cream

2 oz unsalted butter

1 oz green onion, bias sliced



Heat oil over medium heat in 6” sauté pan. Sauté garlic 10-15 seconds, then add crab claws and Creole seasoning and toss to combine.


Deglaze with white wine and Worcestershire, then add cream and reduce by half. Swirl in butter to combine and check seasoning.


Serve in a bowl garnished with green onion and with crusty French bread.

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