Crab Claws in Drawn Butter

By: Hannah Lee Leidy
Photo by Denny Culbert

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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.

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