Muelas de Jaiba

Crab Claws

Preparation info

  • Difficulty


  • 2


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Crab claws can be purchased frozen and are great to keep on hand for an unexpected visit; they come precooked unless you buy the live crabs. They are very elegant and give the impression that you have made a very special meal for the guests you want to impress. I found this recipe on the menu of the Pacífico Restaurant in Cali and they showed me how I it was done. Here it goes!


  • 2 pounds precooked crab claws, thawed if frozen, and rinsed
  • 6 tablespoons butter
  • 2 tablespoons garlic paste
  • 1 teaspoon minced parsley, plus extra for serving (optional)
  • ¼ seafood bouillon cube


  1. Place the claws into a large sauté pan. Turn on the heat to medium and warm them up for 2 minutes.
  2. Add the butter, mix, and cook 2 minutes more.
  3. Add the garlic paste, parsley, and seafood bouillon cube, and cook for 3 minutes more.
  4. Sprinkle with more parsley if desired and serve.