Gulf Coast Blue Crab Claws in White Wine Butter

Posted by Meredith Folger Amon on Thursday, October 9th, 2025  6:56am.


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

Crab Claws Recipe


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


Ingredients

For the sauce

For the crab

To serve


Method

  1. 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.

  2. Deglaze. Add the white wine and simmer 2–3 minutes until reduced by about half. Stir in lemon juice, lemon slices, salt, and pepper.

  3. 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.

  4. 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.

  5. Serve. Transfer to a warm bowl and pour all the pan sauce over the claws. Serve immediately with bread and extra lemon.

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Meredith’s Notes and Variations


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

  1. Season the pot. Bring water, salt, lemon, and Old Bay to a lively boil.

  2. 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

  3. Shock. Transfer immediately to an ice bath for 2 minutes to stop the cooking.

  4. Dry & hold. Drain well, pat completely dry (important so sauce doesn’t dilute), then refrigerate up to 24 hours.

  5. 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

  1. Add liquid to a pot, set rack above, and bring to a hard steam.

  2. Arrange claws in a single layer; cover and steam 5–7 minutes (size-dependent) until fragrant and just opaque.

  3. 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

  1. Whisk butter into hot water to make a stable butter bath.

  2. Submerge claws and poach 5–6 minutes at 170–180°F until just set.

  3. Drain, chill briefly, and finish in the skillet. The poach butter can enrich your pan sauce.


If Your Claws Are Already Cooked or Frozen


Seasoning & Safety Notes


Sourcing and Prep Tips


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/

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