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Pan-Fry

Jonah Crab Claws with Garlic-Wine Sauce
Ingredients
This recipe comes from Lauren Gibson, culinary director at Luke's Lobster. You can find cooked Jonah crab claws in the freezer section.
2 Tbsp. extra-virgin olive oil
1 shallot, sliced thin
6 garlic cloves, minced
1 cup fish stock
1/4 cup white wine
4 Tbsp. unsalted butter
1 Tbsp. lemon juice
1/4 tsp. salt
Pinch black pepper
Pinch red pepper flakes
1/2 cup chopped fresh parsley
2 lb. whole cooked Jonah crab claws
Lemon wedges, for serving
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Jonah Crab Claws with Garlic-Wine Sauce

Jonah Crab Claws with Garlic-Wine Sauce

Jonah Crab Claws with Garlic-Wine Sauce
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:15 minutes
directions
1. Heat oil in a large saucepan over medium-high heat. Add shallot and garlic and cook, stirring frequently, until lightly browned, about 2 minutes.
2. Add stock, wine, butter, lemon juice, salt, black pepper, and pepper flakes; bring to a simmer and cook for 5 minutes. Stir parsley and crab claws into broth, cover, and cook until crab is heated through, about 5 minutes.
3. Serve with lemon wedges and mallets for cracking claws.
Source: Hannaford Fresh Magazine, November - December 2016
 
 
 
 
 
 
 
 
 
 
 
 
 
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