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Snow Crab Claws

Seasoned snow crab claws sautéed in a mixture of white wine, capers, lemon juice, and butter



makes 4 servings

  • 1 pound fresh snow crab claws, or frozen snow crab claws, thawed
  • Kosher salt and ground black pepper
  • 1 tablespoon olive oil
  • 1/4 cup white wine
  • 1/4 cup small capers
  • Juice of one half lemon
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped Italian (flat-leaf) parsley (optional)

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Cooking Steps

  1. Season the crab claws with salt and pepper on both sides.
  2. In a sauté pan, heat oil over medium-high heat. Add the crab; sauté for three minutes. Add the wine and simmer for three minutes. Add the capers and lemon juice; stir in butter until melted. Sprinkle with parsley if desired


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