12 ounces crab claws (pre-cooked) (30-40)
4 to 6 ounces clarified butter
2 to 3 garlic cloves, minced
2 tsp creole seasoning
1/2 tsp salt
1 tsp fresh chopped parsley
2 to 3 lemon wedges, for serving
1
In a pan over medium heat, warm the clarified butter and garlic.
2
Sauté for a few minutes, then stir in the Creole seasoning and salt.
3
Cook for another minute before adding the crab claws and fresh parsley.
4
Heat the crab claws through for a minute or two.
5
Transfer to a platter and garnish with additional chopped parsley.
6
Serve with lemon wedges on the side.
Ingredients
12 ounces crab claws (pre-cooked) (30-40)
4 to 6 ounces clarified butter
2 to 3 garlic cloves, minced
2 tsp creole seasoning
1/2 tsp salt
1 tsp fresh chopped parsley
2 to 3 lemon wedges, for serving
Directions
1
In a pan over medium heat, warm the clarified butter and garlic.
2
Sauté for a few minutes, then stir in the Creole seasoning and salt.
3
Cook for another minute before adding the crab claws and fresh parsley.
4
Heat the crab claws through for a minute or two.
5
Transfer to a platter and garnish with additional chopped parsley.
6
Serve with lemon wedges on the side.