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...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at boudreauxsbackyard.com.
Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Whisk
- Measuring spoon
- Measuring cup
- Spoon
- Stove
- Plate
Ingredients
- 8 oz crab claws, picked for shells
- 1 orange variety (I used a pink navel.)
- 2 tbsp plus 1 stick butter
- 1/2 shallot
- 3 cloves garlic
- 1/2 bunch green onion
- Boudreaux’s Backyard Lil’ Bit Better Creole Seasoning
- 1/3 cup dry white wine
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