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!
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.
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