Sautéed Crab Claws

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Crab fingers—the claw with the bottom jaw removed and the shell peeled from the meat—are the most economical form of blue crab meat. They make a wonderful appetizer that can be prepared in a number of ways. This is probably the version that packs the greatest number of calories, but so what? Eat a few as an appetizer and then move on to the tofu if you think the crab will kill you.