Coastal Blue Crab Claws in White Wine Butter
By Meredith Folger Amon — Licensed in Alabama and Florida
Guided by Integrity. Backed by Experience. Search the Gulf with Meredith Folger Amon
I love simple coastal dishes that let the seafood speak. This is the sauté I order after a day on the water and the one I make at home when friends stop by. It’s fast, elegant, and perfect with warm bread for dipping.
Yield and Timing
-
Serves: 4 as an appetizer, 2 as a light supper
-
Time: 20 minutes, start to finish
Ingredients
For the sauce
-
3 tablespoons olive oil
-
3 tablespoons unsalted butter, divided
-
3 cloves garlic, thinly sliced
-
1 small shallot, minced
-
1/8 teaspoon red pepper flakes (optional)
-
1/2 cup dry white wine (pinot grigio or sauvignon blanc)
-
1 tablespoon fresh lemon juice, plus 4–5 thin lemon slices
-
1/4 teaspoon kosher salt, plus more to taste
-
1/8 teaspoon freshly ground black pepper
For the crab
-
1 1/2 pounds Gulf blue crab claws (pre-cooked or blanched: see below), thawed and patted very dry
-
1 cup halved cherry tomatoes (optional, for sweetness and color)
-
2 tablespoons capers or sliced green olives (optional)
-
2 tablespoons chopped fresh parsley or sliced green onions
To serve
-
Warm crusty bread or toasted garlic bread
-
Extra lemon wedges
Method
-
Build the base. In a wide sauté pan over medium heat, warm the olive oil and 2 tablespoons of the butter. Add garlic, shallot, and red pepper flakes. Cook 1–2 minutes until fragrant and just translucent, not browned.
-
Deglaze. Add the white wine and simmer 2–3 minutes until reduced by about half. Stir in lemon juice, lemon slices, salt, and pepper.
-
Warm the claws. Increase heat to medium-high. Add the crab claws in a single layer and spoon sauce over them. If using tomatoes or capers, add now. Cook 3–4 minutes, tossing gently, until the claws are heated through and glossy. Avoid overcooking; you’re warming, not stewing.
-
Finish. Cut the heat and swirl in the final tablespoon of butter for a silky finish. Taste and adjust seasoning. Scatter parsley or green onions.
-
Serve. Transfer to a warm bowl and pour all the pan sauce over the claws. Serve immediately with bread and extra lemon.
Meredith’s Notes and Variations
-
Butter balance: If you prefer a richer sauce, add one more tablespoon of butter off heat.
-
Brinier style: Stir in 1 teaspoon Dijon and an extra teaspoon caper brine at the end.
-
Heat management: If using pre-fried claws, reduce the simmer to 1–2 minutes so the coating stays crisp.
-
Make it a meal: Spoon the claws and sauce over angel hair or creamy grits.
-
Wine pairing: A citrusy sauvignon blanc or a dry rosé is perfect.
I keep this simple so the crab stays sweet and the sauce shines. Here are three reliable ways I pre-cook raw blue crab claws before finishing them in the pan.
1) Quick Blanch (my default for sauté night)
Best for: raw “lollipop” claws you’ll rewarm in sauce later
You’ll need: 3 quarts water, ¼ cup kosher salt, 1 lemon (halved), 1 tsp Old Bay (optional), big bowl of ice water
-
Season the pot. Bring water, salt, lemon, and Old Bay to a lively boil.
-
Blanch. Add 1½–2 lb raw claws; return to a gentle boil and cook until shells turn bright and meat turns opaque:
-
small/medium claws: 2–3 minutes
-
large claws: 3–4 minutes
-
-
Shock. Transfer immediately to an ice bath for 2 minutes to stop the cooking.
-
Dry & hold. Drain well, pat completely dry (important so sauce doesn’t dilute), then refrigerate up to 24 hours.
-
Finish. Rewarm gently in your white-wine butter sauce for 3–4 minutes.
Tip: Lightly crack the thick part of each claw with a seafood cracker before the sauté so the sauce seeps in and the meat slips out easily.
2) Steamed Claws (clean, briny flavor)
Best for: larger claws; when you want a firmer texture
You’ll need: 1 cup water + 1 cup beer (or all water), 1 tbsp white vinegar, steaming rack, seasoning to taste
-
Add liquid to a pot, set rack above, and bring to a hard steam.
-
Arrange claws in a single layer; cover and steam 5–7 minutes (size-dependent) until fragrant and just opaque.
-
Ice-bath 1–2 minutes, drain, dry, refrigerate up to 24 hours, then finish in sauce.
3) Butter Poach (luxury prep)
Best for: delicate texture and maximum richness
You’ll need: ½ cup butter + ½ cup water (beurre monté), kept around 170–180°F
-
Whisk butter into hot water to make a stable butter bath.
-
Submerge claws and poach 5–6 minutes at 170–180°F until just set.
-
Drain, chill briefly, and finish in the skillet. The poach butter can enrich your pan sauce.
If Your Claws Are Already Cooked or Frozen
-
Thaw overnight in the fridge on paper towels.
-
Do not re-cook. Just warm them in the finished sauce 2–3 minutes.
-
If they were pre-fried, add them at the very end so coatings stay crisp.
Seasoning & Safety Notes
-
Keep pre-cooks lightly seasoned; you’ll build flavor in the wine-butter pan.
-
Store cooked claws cold (≤40°F) and use within 24 hours.
-
Reheat gently; seafood is considered done at 145°F internal, but for claws you’re mostly reheating, not recooking.
Sourcing and Prep Tips
-
Look for Gulf blue crab claws with a sweet, clean scent. If frozen, thaw overnight in the refrigerator and pat dry so the sauce doesn’t dilute.
-
Split tips make the meat easier to pull. Keep a small discard bowl for shells and a warm towel nearby.
If coastal food and waterfront living are on your mind, I’m happy to share my favorite Orange Beach and Ono Island kitchens to cook in and docks to dine at.
Orange Beach — https://www.searchthegulf.com/orange-beach/
Ono Island — https://www.searchthegulf.com/ono-island/
When it comes to finding the home of your dreams in a fast-paced market, knowing about new listings as soon as they are available is part of our competitive advantage.Sign up to see new listings in an area or specific community. Contact Meredith with any questions you may have.
#searchthegulf #meredithfolger #becausewelivehere
Search Coastal Alabama Homes and Real Estate For Sale, $500,000 - $600,000
Mirella Street on Bayou Garcon | Exclusive Waterfront Land for Sale in Pensacola, Florida
Mirella Street on Bayou Garcon: A Waterfront Legacy in the Making
There’s something quietly reverent about a piece of land that still feels untouched — where the water meets the marsh in a slow, steady rhythm, and the only sound you hear is the rustle of the bay breeze through the pines. Along Mirella…
Luxury Living in Gulf Breeze & Navarre, Florida | Southern Coastal Homes
Homes and Waterfront Properties on Old River, Ono Island
Ask A Question or Sign Up To See New Real Estate Listings Before Your Competition
Leave A Comment