When I think of crab claws I think of myself as Bubba Gump. I like fried crab claws, sauteed crab claws, crab claws in gumbo... well, you get the idea. Sauteed crab claws are delicious. You can tell by the photo I didn't use the regular small crab claws like you get in most restaurants. No, sir! These are King Crab Claws. I have been able to find them at Publix at times. However, the way that I usually get them is by buying the frozen bags of King Crab Legs at Sam's when they have them. There are usually 3-5 per bag. I separate the claws from legs and freeze them separately just so I can saute them for a tasty appetizer.

There are two ways that I saute them, depending on my mood. One way is the basic saute shown here. The other is a recipe from a local restaurant that has now closed down. That recipe calls for roasted garlic and sun dried tomatoes and is delicious. But, for now I'm covering the basic saute.

Ingredients:
4-6 King Crab Claws or 12-15 reg. crab claws
2 tbsp olive oil
4 tbsp butter
1 tbsp lemon juice
1 1/2 tbsp Old Bay or Creole Seasoning
1/2 cup white wine
1 shallot, chopped fine
1 clove garlic, chopped fine
Parmesan Cheese, shredded

Directions:
Heat a small saute pan to medium heat. Add olive oil and 2 tbsp butter moving butter constantly to incorporate with olive oil. Add shallots and saute for about 3 minutes or until translucent. Add garlic and stir for about another minute.Next add white wine,deglaze pan and reduce wine to about half. Once wine has reduced add lemon juice, remaining butter Old Bay and crab claws. Stir claws gently or tossing in pan. Reduce heat slightly and cook claws for approximately 5 minutes. Pour into augratin dish. Top with Parmesan cheese and enjoy.















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