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Crab Claws in Citrus Beurre Blanc

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!
  1. Cut orange in half. Melt 2 tbsp butter in sauté pan. Add half orange flesh side down to brown for garnish.
  2. Add in diced shallots and cook 5 minutes. Add in garlic and green onion. Cook until fragrant.
  3. Add crab claws and cook until warmed through. Remove from pan.
  4. Squeeze other half of orange and deglaze with wine. Reduce until almost a syrup.
  5. 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.
  6. Add crab back into sauce and toss to coat.
  7. Plate and serve with seared citrus.
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