Makes 4 cups; serves 8 as a snack
1 pound cooked crab claws with the finger part attached, preferably from Louisiana crabs, peeled and at room temperature, Juice of 1 lemon , ½ teaspoon kosher salt, plus more as needed , ⅛ teaspoon cracked black pepper, plus more as needed , ¼ cup clarified butter*, Garnish: Finely chopped flat-leaf parsley and green onions |*To make clarified butter, bring a pound of butter to a boil in a medium saucepan over medium heat; the butter will boil, then start to foam. The foam is milk solids and proteins; let it sink to the bottom and eventually disappear. Adjust heat to medium-low and allow butter to brown slightly and clear up again. Strain the butter through cheesecloth into a glass container, discarding the solids. Clarified butter will keep for a year in the refrigerator or freezer, and you can keep it at room temperature too.
Put the crab claws in a medium bowl and season with lemon juice, salt, and pepper. In a small saucepan, warm the clarified butter over medium-low heat, then pour it over the claws. Gently mix, then adjust the seasoning to taste. Garnish with parsley and green onion.
From Ode to Chauvin.
- Recipe adapted from Mosquito Supper Club by Melissa Martin (Artisan, 2020).