Hot Garlic Crab Claws


Preparation info

  • Difficulty


  • Serves


Appears in

The Seafood Shack: Food & Tales from Ullapool

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

This falls apart in your mouth, almost like a (much quicker) seafood version of slow cooked lamb. Crab claw meat is so delicate in flavour that for this recipe we don’t think it needs any spices or herbs in the melted butter apart from garlic. Yum!


  • 100 g butter
  • 2 cloves garlic, squashed with the flat of your knife but not peeled
  • 12-16 crab claws, cracked but not picked
  • salt and pepper


Put your butter with the squashed garlic cloves in a pan over a high heat and give it a good stir as it melts. When the butter starts to foam, add your crab claws. Lower the heat to medium and season with salt and pepper. Keep turning your claws in the butter so it gets into all the meat but watch out it doesn’t start to burn. After about five minutes, put a lid on and leave for five to ten minutes on a really low heat but make sure you turn them every now and then to ensure they don’t burn and to spread that yummy garlic butter all over. By cooking them slowly and on a low heat, the crab claw meat becomes super soft and melt-in-your-mouth delicious. Serve with some bread and salad.