By Justin Boudreaux
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!
Updated at: Thu, 17 Aug 2023 03:43:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Glycemic Load
3
Low
Nutrition per serving
Calories248.3 kcal (12%)
Total Fat12.1 g (17%)
Carbs10.3 g (4%)
Sugars5.3 g (6%)
Protein13.6 g (27%)
Sodium680.9 mg (34%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
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.
View on boudreauxsbackyard.com
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