If you’re looking for a quick but luxurious seafood dish, these sautéed crab claws are a must-try. They’re bathed in a rich, garlicky Cajun cream sauce with a hint of white wine and spice, making them perfect for an appetizer or a light meal. Serve them with toasted bread to soak up every last drop of that flavorful sauce! Oh yeah oh yeah that’s Off The Chain!
Why You’ll Love This Recipe
- Quick & Easy – Ready in under 20 minutes, making it perfect for a fast but impressive dish.
- Rich & Flavorful – A creamy, buttery sauce infused with Cajun spices, white wine, and garlic.
- Perfect for Entertaining – An elegant appetizer that feels fancy but is effortless to make.
What You’ll Need to Make Creamy Garlic Sautéed Crab Claws
- Crab Claws – The star of the dish, these delicate and sweet claws soak up all the delicious sauce.
- Butter & Olive Oil – The perfect combination for sautéing and building a rich base.
- Garlic – Brings extra flavor and aroma to the sauce.
- Smoked Paprika & Cajun Seasoning – Adds color and a that signature cajun flavor.
- Crushed Red Pepper – A touch of spice to balance the creamy sauce.
- Tomato Paste – Enhances the depth of flavor and gives the sauce a subtle richness.
- White Wine – Helps deglaze the pan and adds a bright, slightly acidic note. Can substitute with chicken or seafood broth.
- Heavy Cream – Creates a luscious, velvety sauce.
- Lemon Juice – Adds freshness and balances the richness.
- Fresh Parsley – A herby finish and a pop of color.
- Salt & Pepper – Adjust to taste.
How to Make Creamy Garlic Sautéed Crab Claws
Sauté the Garlic & Spices
- In a large pan, melt butter with olive oil over medium heat.
- Add minced garlic and cook for about 30 seconds until fragrant.
- Stir in smoked paprika, Cajun seasoning, and crushed red pepper.
Build the Sauce
- Add the tomato paste and cook for about 1 minute to deepen the flavor.
- Pour in the white wine to deglaze the pan, scraping up any bits.
- Let most of the wine cook out before reducing the heat to low.
- Mix in the heavy cream and let it simmer for 2-3 minutes until thickened.
Cook the Crab Claws
- Toss the crab claws into the sauce, coating them well.
- Let them simmer for about 5 minutes until heated through.
Finish & Serve
- Squeeze in fresh lemon juice and sprinkle with chopped parsley.
- Serve hot with toasted buttered bread or crostini to soak up the sauce.
Tips for the Best Creamy Garlic Sautéed Crab Claws
- Don’t overcook the crab claws – Since they’re usually pre-cooked, just warm them through in the sauce. If you overcook they will be tough and hard to eat.
- Use good-quality wine – A white wine like Sauvignon Blanc, or a sweeter Riesling really enhances the flavor.
- Serve immediately – This dish is best enjoyed fresh while the sauce is warm and creamy.
Creamy Garlic Sautéed Crab Claws
These crab claws are bathed in a rich, garlicky Cajun cream sauce with a hint of white wine and spice, making them perfect for an appetizer or a light meal.
Ingredients
- 1 lb crab claws cleaned
- 3 tbsp butter
- 1 tsp olive oil extra virgin
- 4 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp Cajun seasoning
- 1/2 tsp crushed red pepper
- 1 tbsp tomato paste
- 1/4 cup white wine
- 1/2 cup heavy cream
- 1 tsp lemon juice
- 1 tbsp fresh parsley chopped
- Salt and pepper to taste
Instructions
- Melt butter with olive oil over medium heat. Sauté garlic for 30 seconds, then stir in spices.
- Add tomato paste and cook for 1 minute. Pour in white wine and let it mostly cook out.
- Reduce heat to low, mix in heavy cream, and simmer for 2-3 minutes until thickened. Salt and Pepper to taste.
- Toss in crab claws, coating well, and let them simmer for 5 minutes.
- Finish with lemon juice and parsley. Serve hot with toasted bread or crostini.
Notes
ENJOY!!
