Indulge in the ultimate seafood experience with succulent Sautéed Crab Claws in a Citrus Beurre Blanc! These delicate crab claws are seared to perfection and paired with a tangy and buttery sauce made with fresh citrus and a hint of white wine. The sauce perfectly complements the sweet and delicate flavor of the crab, making each bite a harmonious blend of flavors. Serve as an elegant appetizer or pair with a fresh salad for a gourmet seafood meal. Whether you're a seafood connoisseur or simply looking for a delicious new dish to try, this dish will not disappoint!
Ingredients
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8 oz crab claws, picked for shells
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1 orange variety (I used a pink navel.)
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2 tbsp plus 1 stick butter
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1/2 shallot
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3 cloves garlic
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1/2 bunch green onion
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1/3 cup dry white wine
Directions
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Cut orange in half. Melt 2 tbsp butter in sauté pan. Add half orange flesh side down to brown for garnish.
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Add in diced shallots and cook 5 minutes. Add in garlic and green onion. Cook until fragrant.
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Add crab claws and cook until warmed through. Remove from pan.
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Squeeze other half of orange and deglaze with wine. Reduce until almost a syrup.
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Remove pan from heat and add butter cubes a couple at a time, whisking constantly to emulsify. Continue until sauce is thick enough to coat a spoon.
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Add crab back into sauce and toss to coat.
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Plate and serve with seared citrus.
