Prepare crab cakes, gumbo, and more with the beautiful savory swimmer. Matt Taylor-Gross / Food Styling by Barrett Washburne Blue crabs are named for their colorful shells that only add to the ...

Clancy’s Louisiana Crab Claws with Cilantro and Lime Recipe by Clancy’s Restaurant from “The New Orleans Chef’s Table: Extraordinary Recipes from the Crescent City” by Lorin Gaudin. 2 ...

The menu says these crab claws are "sauteed in an olive oil vinaigrette with a light garlic touch." The only remotely similar recipe I could find says to saute crab claws for 10 minutes, then ...

RECIPE Ingredients · 12 ounces crab claws or crab fingers (pre-cooked) (30-40) · 4 to 6 ounces clarified butter · 2 to 3 garlic cloves, minced · 2 tablespoons creole seasoning · 1/2 teaspoon ...

Though the crab claws in the following recipe are served chilled, I also like to prepare them warm.

2 pounds stone crab claws, boiled and chilled 1. In a small bowl, whisk together mayonnaise, lemon juice and horseradish. 2. Stir in dry mustard and season with garlic powder, salt and pepper. 3.

Marinated Crab Claws are another true Louisiana delight. I was inspired to make them at home after having them in a local restaurant. Unlike mirlitons, crab claws are a pricey indulgence, but they ...

The often-overlooked, pre-picked, jumbo lump crab meat that shines in sandwiches, salads and fried cakes is great for shaking up meals at this time of year.

Joe’s Stone Crab in Miami Beach has served legendary stone crab claws since 1913—no reservations, just fresh seafood, mustard sauce, and long lines.

Stone crab claws are popular, and they are delicious, but they are not cheap. The smallest sizes (called medium) are typically sold somewhere around $40 a pound.

Though the crab claws in the following recipe are served chilled, I also like to prepare them warm.