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.
CreditCourtesy of Chef Jack Baker of Cosmo's Restaurant & Bar.