Crab Claws Sautéed in Garlic & White Wine

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Prep Time: 5 min | Servings: 2 Servings

This elegant garlic and white wine sautéed crab claws dish delivers seafood-forward flavor with tender claw meat in a butter‑rich, wine‑based sauce—ideal for dipping crusty bread and serving in just 35 minutes.

Handy Cocktail Claw Fingers

1 Tablespoon butter

2 teaspoons minced garlic (about 2 cloves worth)

½ cup dry white wine

¾ cup clam juice or seafood stock

½ cup sliced onion

½ cup diced tomato

2 tablespoons chopped fresh parsley

Sea salt to taste

  • Gather cocktail crab claws, garlic, onion, wine, clam juice or stock, tomato, butter, and parsley

  • Mince fresh garlic and slice onion

  • Dice tomato and chop parsley

  • Melt butter in a large sauté pan over medium-high heat.

  • Add garlic and sliced onion; sauté until fragrant and lightly browned.

  • Pour in white wine, wait about 10 seconds, then add clam juice or stock.

  • Bring the mixture to a boil, then reduce heat and simmer until the liquid reduces by about one-third.

  • Stir in diced tomato and gently add the crab claws along with chopped parsley.

  • Season with sea salt to taste.

  • Divide into bowls and serve immediately with toasted garlic bread and lemon wedges.