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 made with fresh citrus and a hint of white wine. The sauce perfectly complements the sweet and delicate flavor of the crab, making each bite a harmonious blend of flavors. Serve as an elegant appetizer or pair with a fresh salad for a gourmet seafood meal. Whether you're a seafood connoisseur or simply looking for a delicious new dish to try, this dish will not disappoint!

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Step 1

1. Cut orange in half. Melt 2 tbsp butter in sauté pan. Add half orange flesh side down to brown for garnish.

Step 2

2. Add in diced shallots and cook 5 minutes. Add in garlic and green onion. Cook until fragrant.

Step 3

3. Add crab claws and cook until warmed through. Remove from pan.

Step 4

4. Squeeze other half of orange and deglaze with wine. Reduce until almost a syrup.

Step 5

5. Remove pan from heat and add butter cubes a couple at a time, whisking constantly to emulsify. Continue until sauce is thick enough to coat a spoon.

Step 6

6. Add crab back into sauce and toss to coat.

Step 7

Plate and serve with seared citrus.

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